Ingredients Jump to Instructions ↓

  1. 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

  2. 1/4 cup extra-virgin olive oil

  3. 1 tablespoon mild curry powder

  4. 1/4 teaspoon cayenne pepper Kosher salt and freshly ground pepper

  5. 3 cups plain whole- milk yogurt

  6. 3/4 cup finely chopped cilantro

  7. 3 tablespoons fresh lemon juice

Instructions Jump to Ingredients ↑

  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. Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper. Spoon the roasted butternut squash and chickpeas onto a platter and drizzle with ½ cup of the yogurt sauce. Serve the remaining yogurt sauce on the side. NOTES The cilantro-yogurt sauce is also an excellent accompaniment to the Indian-Spiced Turkey Breast and the Fragrant Cauliflower in Tomato Sauce.


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