Curry-Roasted Butternut Squash and Chick Peas

prep time:: 30 min
total time:: 1 hr 30 minutes

Serves 12

From Food and Wine Magazine This Indian twist on the traditional Thanksgiving dish of roasted butternut squash is supereasy: After tossing the squash and chickpeas with curry and cayenne, Melissa roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce.

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
1/4 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

directions

1
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 on a large rimmed baking sheet and roast for 1 hour, or until tender.
2
2. Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper.
3
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.

notes

I added a medium chopped onion to this. And I have also decided to always buy the pre-cut butternut squash. Peeling and cutting those suckers was way too much work. I’ve also replace the squash with cauliflower and cooked it for less time. It’s just as go

Source: Food and Wine Mag