Curry-Roasted Butternut Squash and Chickpeas
Epicurious Editor
from Food & Wine, November 2007
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
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