butternut squash with spiced chickpeas

By Jody

Ingredients

• 1 1/2 pound butternut squash
• 1/2 c greek yogurt
• 5 garlic cloves,1 finely grated, 4 chopped
• 2 tbsp lemon juice
• salt
• pepper
• 4 tbsp evoo
• 1 15 oz can chickpeas, rinsed and patted dry
• 1 medium onion, chopped
• 2 tbsp curry powder
• 2 radishes, trimmed and very thinly sliced
• 1 c parsley or cilantro

Preparation

Step 1

preheat oven to 425 degrees. roast squash on oven rack until paring knife poked through skin easily slides through the flesh. 50-65 minutes. let squash cool until you can handle it. trim ends, halve lengthwise, and scoop out seeds. tear or cut squash into large pieces, discard skin.

mix yogurt, grated garlic and 1 tbsp lemon juice in medium bowl, season with salt and pepper.

heat 2 tbsp oil in large skillet, cast iron,over medium-high heat. cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. add onion and chopped garlic and cook, stirring often until onion is translucent, about 5 minutes. sprinkle curry powder and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. season with salt and pepper and transfer to medium bowl. wipe out skillet.

heat 2 tbsp oil in same skillet over medium-high heat. cook squash pieces, cut side down, undisturbed, until browned and carmelized, about 5 minutes. turn pieces over, remove from heat, and season with salt and pepper. spoon chickpea mixture over squash, then dollop reserved lemon garlic yogurt around..

toss radishes and cilantro with 1 tbsp lemon juice in small bowl; drizzle with evoo and season with salt and pepper. top squash and chickpeas with mixture.