Roasted Butternut Squash and Chickpeas

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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Serves: 6 Total Time: 1 hour and 30 minutes


  • 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



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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