> 2 tbsp red thai curry paste
> 1 (13.5 oz) can Nature's Promise Organic Coconut Milk, shaken
> 2 tbsp fish sauce
> 1 tbsp light brown sugar
> 2 (15.5 oz) can chickpeas, drained and rinsed
> 1 medium red onion, cut into thin wedges
> 1 acorn squash, scrubbed
> 1/3 cup packed fresh basil leaves
> Cooked Jasmine rice, for serving
In a 5- to 6-qt slow cooker, whisk together the red curry paste, coconut milk, fish sauce, and brown sugar. Add the chickpeas and onion.
Trim ends of the squash. Cut in half lengthwise. With a spoon, scrape out seeds and stringy pulp. Cut squash into 1-inch chunks. Add to slow cooker. Cover and cook on low 4 hours, until squash is tender but not falling apart.
Stir in the basil. Season with salt to taste. Serve over the rice.