curry roasted butternut squash and chickpeas

Save For Later Saved! Ask the Chef a Question Browse Similar Recipes

Servs: 6  Prep: 30m  Cook: 60m  

2

Yummies

Yummy! Yummy!

Click "Yummy!" if this recipe looks good to you. Learn more.

Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   ? 1 large butternut squash?peeled, seeded and cut into 1-inch dice ? 1 large butternut squash?peeled, seeded and cut into 1-inch dice
•   ? One 19-ounce can chickpeas? drained, rinsed and dried ? One 19-ounce can chickpeas? drained, rinsed and dried
•   ? 1/4 cup extra-virgin olive oil ? 1/4 cup extra-virgin olive oil
•   ? 1/2 tablespoon mild curry powder ? 1/2 tablespoon mild curry powder
•   ? 1/8 teaspoon cayenne pepper ? 1/8 teaspoon cayenne pepper
•   ? Kosher salt and freshly ground pepper ? Kosher salt and freshly ground pepper
•   ? 1 cup plain yogurt ? 1 cup plain yogurt
•   ? 1/2 cup finely chopped cilantro ? 1/2 cup finely chopped cilantro
•   ? juice from 1/2 lemon ? juice from 1/2 lemon

Instructions

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.

Give this recipe a review

Tastetify	Well Written	Creative
Great Pic	Crowd Pleaser	I did it!
More Like This!	Just A Note	Can I Suggest...
Huh?	Nice One!	I'll Try It

Saving...

Cancel

Note From The Chef

Erin Hillmer November 08

Serves 6 as a side or 2-3 as a main course (with leftovers!)

This review was ... ? (0) (0) (0) (0)