curry roasted butternut squash and chickpeas recipes

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

- 1 Large Butternut Squash
- 2 Granny Smith Apples (Chopped)
- 1 Whole medium size onion (Finely chopped)
- 4 cups of Chicken Broth
- ? stick butter
- ? cup of cream
- Dash of curry powder, nutmeg
- White pepper & Salt to taste

- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- salt and pepper to taste
- 1 butternut squash, halved and seeded
- 6 cups vegetable broth
- 1 teaspoon brown sugar
- 2 large onions, peeled and quartered
- 1 medium head garlic
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1 cup plain yogurt
- 1 teaspoon mild curry powder
- 1/4 cup chopped fresh parsley (optional)

- 1 butternut squash (about 600gms)
- butter or margarine

- 2 green apples
- 8 ounces soft tofu
- 1 medium butternut squash, cut into cubes (approx. 5-6 cups)
- 4 cups vegetable broth (from boullion cubes or can)
- 1 medium onion
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- salt & pepper

- 1 (850 g) butternut squash
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander

- 1-2 red pepper
- 1 large butternut squash
- 1 cup fresh parmesan cheese (grated)
- 2 garlic cloves
- salt and pepper
- 1 teaspoon dried rosemary
- 2 tablespoons oil