This might not be everyone's cup of tea, but I enjoy it! The original recipe calls for Butternut squash, but Lower Salmon River squash was also tasty in it.

Squash and Chickpea Curry

2 Tbsp cooking oil or olive oil
½ cup onion, chopped
2 cloves garlic, minced
1 ½ Tbsp fresh ginger, minced
2 Tbsp curry powder
6 cups Butternut (or other type) squash, peeled and cut into small cubes.
¼ tsp pepper
3 Tbsp tomato paste
1 ½ cup chicken or vegetable broth
1 cup water
1 ½ cups chickpeas, drained and rinsed
½ cup raisins
2 Tbsp fresh cilantro, chopped (optional)
1/4 cup sliced almond, toasted (optional)

Directions
-In a large pot/Dutch oven, heat oil. Saute onions, ginger, and garlic until onion is softened. Stir in curry powder* and cook for 1 minute.
-Stir in squash, pepper, and tomato paste and stir until squash is coated.
-Add broth and water, chickpeas, and raisins. Bring to a boil, then reduce heat to a simmer. Stir occasionally. Simmer for about 15 minutes or until squash is tender and the sauce is slightly thickened.
- Garnish with cilantro, sour cream, and/or toasted sliced almonds.

*I also add ~ ¼ tsp cayenne, ½ Tbsp ground cumin, and 1 Tbsp garam masala.

That sounds great. I think I'll try it this weekend. Do you serve it over rice or just on its own? Also, I just wanted to confirm that was Tablespoons for all the spices except the cayenne, correct?

This also reminds me I used to have a good recipe for chickpea masala that included a lot of diced red and green peppers. I lost it some years ago, but I should find something similar for when all the peppers start coming in the summer.

Yes, all are Tablespoons except for the pepper and the cayenne pepper. Though everything is 'to taste'.

I have served it over both rice and couscous, but it is nice on it's own. It would also make a nice side to roast chicken, I think.

I love butternut curries, and probably use more of my butternuts in either Indian or Thai curries, than everything else combined. I usually use lentils as the legume, and often some other grains with them, and usually make them in the Instant Pot.

Lower Salmon River squash looks like a great squash! I had never heard of it before. Looks a bit turbanish.
Recipe looks good, too.

Sounds good, I call them garbanzo beans due to the Spanish influence in my area.