Curried Butternut Squash and Chickpeas

1 pealed butternut squash, cut into 3/4" pieces
1 can chickpeas, rinsed
2 Tbs. olive oil
1/2 tsp. curry powder
pinch of chili power

1 vidalia onion chopped
1 Tbs. minced ginger
2 garlic cloves, minced
1/2 tsp. red curry paste
1/2 tsp. cumin
4 tsp. soy sauce
1 Tbs. brown sugar
1/2 tsp. salt
1 can coconut milk (full fat is healthy for you)

rice or rice noodles
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Preheat oven to 450 degrees.  Toss squash and chickpeas with oil, curry, and chili powder.  Roast on foil for 30 minutes.  In a large skillet saute onion in oil 5 minutes, then add ginger and garlic for one minute.  Add paste, cumin, soy sauce, brown sugar, and salt.  Cook one minute, then add roasted veggies and coconut milk.  Serve with rice or rice noodles.