This One-Pan Coconut Squash Bake is a cozy, nutrient-packed meal that brings together the warmth of roasted squash, tender chicken or tofu, wilted kale, and a creamy green curry coconut sauce — all in one dish. It’s the kind of recipe that feels like comfort food but is filled with ingredients that support overall wellness.
Squash or pumpkin is rich in beta-carotene, an antioxidant that supports vision, skin health, and immune function. Kale adds fiber and essential vitamins like A, C, and K, while the protein from chicken or tofu helps keep you full and energized. The creamy coconut milk not only delivers flavor but also includes healthy fats that can support brain function and energy levels. Green curry paste brings a kick of flavor along with anti-inflammatory herbs like lemongrass, garlic, and chili.
Whether you’re cooking for your family, meal prepping for the week, or simply craving something hearty and wholesome, this one-pan recipe makes it easy to eat well without the fuss.
Recipe
Serves 4
2 lbs. (900g) squash or pumpkin, cut into 1-inch wedges
14 fl oz. (400ml) canned coconut milk
2 tbsp. green curry paste
4 oz. (115g) kale, roughly chopped
12 oz. (340g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces (or substitute with 14 oz. / 400g firm tofu, cut into 1-inch cubes)
2 tbsp. olive oil
Salt and pepper, to taste
1 lime, cut into wedges, to serve
How to Prepare
Preheat the oven to 425°F (220°C).
Roast the squash:
Arrange the squash wedges in a large baking dish or sheet pan. Drizzle with 1 tbsp of olive oil, season with salt and pepper, and roast for 20 minutes.
Mix the coconut sauce:
While the squash is roasting, whisk together the coconut milk, green curry paste, and a pinch of salt and pepper in a bowl. Set aside.
Add chicken:
After 20 minutes, remove the tray from the oven. Nestle the raw chicken pieces among the squash. Drizzle with the remaining 1 tbsp of olive oil and season lightly with salt and pepper.
Add kale and sauce:
Scatter the chopped kale around the pan. Pour the coconut milk mixture evenly over everything.
Final roast:
Return the tray to the oven and roast for 20–25 minutes, or until the chicken is fully cooked (internal temp 165°F / 74°C), squash is tender, and kale is wilted.
Serve:
Spoon into bowls and serve with lime wedges for squeezing over the top.
To Use Tofu Instead of Chicken:
Omit chicken and use 14 oz (400g) firm tofu, cut into 1-inch cubes.
After roasting the squash for 20 minutes, add the tofu and kale together.
Pour over the coconut curry mixture.
Roast for 15–20 minutes, until tofu is lightly golden and squash is tender.
