Name: Roasted Butternut Squash and Chickpeas
Total time: 90 min
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

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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.

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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Roasted Butternut Squash and Chickpeas