Paleo

1. Roast the Squash: (Skip this step if you have leftover roasted squash.) Cut squash into
   1/4 to 1/2-inch slices, keeping the size of the slices consistent. Coat both sides of each slice with oil. Sprinkle with salt and pepper and spread onto a parchment paper lined rimmed baking sheet in a single layer. Place in preheated oven and roast for 15 minutes. Flip each slice over and roast for another 10-15 minutes or until brown and crispy. Set aside.
2. Cut the chicken  into ½” by 1 ½” pieces or medium-sized chunks and season with salt and pepper
3. Heat a large sauté pan over high heat until hot. Add the coconut oil. When the oil is hot add the chicken and sauté until brown, about 3 minutes on each side. Transfer to a separate plate. (skip this step for vegan)
4. Add the onions to the same sauté pan and sauté on medium low until translucent, about 5 minutes.
5. Add chicken back into the pan with the onions and add the curry paste. Stir to coat the chicken with the curry paste.
6. For Vegan: Add chickpeas instead of the chicken.
7. Saute until fragrant, 1 minute.
8. Add broccoli, carrots and red pepper flakes.
9. Pour in the coconut milk and mix.
10. Raise the heat to high and bring the coconut milk to a boil. Then, turn down to medium-low and simmer the curry for 5 minutes or until the veggies are tender.
11. Add the roasted delicata squash and stir gently to combine.
12. Simmer 2 minutes until warm.
13. Sprinkle with fish sauce or tamari. Taste and adjust salt as needed. Serve alone or with cauliflower rice.