Coconut Curry with Squash and Chickpeas

Just the thing for cold winter nights, this comforting curry comes together easily in a single pot. To streamline prep, you don’t need to peel the acorn squash—the skin becomes tender as it simmers and is totally edible, adding more nutrients to the dish. Green curry paste, which traditionally includes lemongrass, cumin, coriander and green chiles, lends a wonderful fragrance and depth of flavor. Serve over steamed rice if you like.