Roasted Butternut Squash and Chickpeas

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Curry gives this versatile side dish an Indian twist and incredible boost of flavor. Butternut squash and chickpeas are tossed with curry and cayenne pepper, roasted, and topped with a cool cilantro yogurt sauce.

Roasted Butternut Squash and Chickpeas

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Total Time: 1 hour 30 minutes
Servings: 6

Ingredients

  • 1 large butternut squash, peeled, seeded and cubed
  • 1 can chickpeas
  • ¼ c. extra-virgin olive oil
  • 1 tbsp. mild curry powder
  • ¼ tsp. cayenne pepper
  • Kosher salt and freshly ground pepper
  • 1 ½ cup Greek whole-milk yogurt
  • 1 cup finely chopped cilantro (you can substitute parsley)
  • 3 tablespoons fresh lemon juice

Instructions

  • Preheat oven to 375 degrees. In a large bowl, toss cubed butternut squash with chickpeas, olive oil, curry, and cayenne and season with salt and pepper. Spread on a large rimmed baking sheet and roast about 1 hour, or until tender.
  • Meanwhile, in a medium bowl, mix yogurt with cilantro and lemon juice and season with salt and pepper.
  • Spoon roasted butternut squash and chickpeas onto a platter and drizzle with about half of the yogurt sauce. Serve remaining yogurt sauce on side.
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