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


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