One-Pan Coconut Curry Squash Bake

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One-Pan Coconut Curry Squash Bake

This cozy one-pan dinner features roasted squash, tender tofu, and wilted kale baked in a creamy green curry coconut sauce. It’s comforting, lightly spicy, and perfect for busy nights when you want big flavor with minimal cleanup.
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Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Meal Type: Dinner, Side Dish, Sides
Special: 10 Ingredients or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Oven
Ingredient: Coconut, Squash, Tofu
Servings: 4
Ingredients
  • 5 cup(s) squash or pumpkin cut into 1-inch wedges
  • 2 tablespoon(s) olive oil
  • 1¾ cup(s) (1 14oz can) full-fat coconut milk
  • 2 tablespoon(s) green curry paste (check to make sure it's vegan)
  • 3 cup(s) kale roughly chopped
  • 1 block (14 oz) firm tofu cut into 1-inch cubes
  • 1 teaspoon(s) salt plus more to taste
  • Black pepper to taste
  • 1 lime cut into wedges, for serving
US Customary - Metric
Instructions
  • Roast the squash: Preheat your oven to 425°F (220°C). Add the squash to a large baking dish, drizzle with olive oil, and season with salt and black pepper. Toss to coat and roast for 20 minutes.
  • Mix the curry sauce: While the squash roasts, add the coconut milk, green curry paste, and a pinch of salt and pepper to a bowl and whisk until smooth.
  • Add the tofu and greens: Remove the baking dish from the oven. Nestle the tofu cubes and kale around the partially roasted squash.
  • Bake with sauce: Pour the coconut curry sauce evenly over everything. Return to the oven and roast for 15–20 minutes, until the squash is very tender, the tofu is warmed through, and the kale is wilted.
  • Finish and serve: Serve hot with fresh lime wedges squeezed over top.
Notes
Oil-Free Option: Roast the squash using a light brush of vegetable broth instead of olive oil.
Soy-Free Option: Swap the tofu for chickpeas or white beans.
Spice Level: Green curry paste can vary wildly in heat , start with 1½ tablespoons if sensitive to spice.
Extra Protein: Add an extra half block of tofu or a can of chickpeas for heartier servings.
Extra Veg Ideas: Broccoli, snow peas, red bell peppers, or zucchini work beautifully here.
Serving Ideas: Delicious on its own, or served over jasmine rice, brown rice, or rice noodles.
Storage: Keeps well in the fridge for up to 4 days.
 
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 438kcal | Carbohydrates: 29g | Protein: 13g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 614mg | Potassium: 906mg | Fiber: 6g | Sugar: 5g | Vitamin A: 21366IU | Vitamin C: 58mg | Calcium: 282mg | Iron: 6mg
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