Curry-Roasted Butternut Squash and Chickpeas

By sandycon

Ingredients

• 2 large butternut squash (5 1/2 pounds)—peeled, seeded and cut into 1-inch dice
• One 19-ounce can chickpeas—drained, rinsed and dried
• 1/4 cup extra-virgin olive oil
• 1 tablespoon mild curry powder
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground pepper
• 3 cups plain whole-milk yogurt
• 3/4 cup finely chopped cilantro
• 3 tablespoons fresh lemon juice

Details

Servings 12
Cooking time 90mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 375°. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. Spread the squash cubes and chick peas on a large rimmed baking sheet and roast for 1 hour, or until tender.

Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper.

Spoon the roasted butternut squash and chickpeas onto a platter and drizzle with 1/2 cup of the yogurt sauce. Serve the remaining yogurt sauce on the side.