Cut delicata squash lengthwise and remove pulp and seeds. Slice into 1/2"-thick half-moons.

Preheat oven to 400 degrees F. Place delicata squash, butternut squash and chickpeas on a large parchment-lined baking sheet and drizzle with 2 tablespoons oil. Sprinkle with turmeric and season with salt and pepper. Toss to coat. Roast until just tender, 18 to 20 minutes, stirring halfway through.

Meanwhile, in a large pot, heat remaining 1 tablespoon oil over medium-high. Add curry paste and ginger. Cook, stirring, until fragrant, 2 minutes. Add kale and season with salt and pepper. Add coconut milk and 2 cups water. Bring to a boil over high, then reduce to medium-low. Simmer, partly covered, until kale is tender, 10 minutes.

Microwave rice according to package directions. Transfer roasted squash and chickpeas to pot. Simmer 5 minutes more. Squeeze juice from lime into curry. Season with salt and pepper. Stir in cilantro and serve with rice.

Source: Hannaford fresh Magazine, October November 2025