Curry-Roasted Butternut Squash and Chickpeas With Cilantro Yogur

Submitted by Raquel Grinnell

"From Food & Wine. Posted so as not to lose... Lovely vegetarian dish easily modified to your tastes!"

 

• Ready In: 2hrs
• Ingredients: 9
• Yields: 1 pot
• Serves: 12

ingredients

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

directions

1. Preheat the oven to 375°. Make sure your diced squash is about the same size as your chickpeas. 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.
2. Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper.
3. 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.