Curry-Roasted Butternut Squash and Chickpeas
When the thanksgiving turkey is taking too long to cook through, and you don’t eat turkey anyway, you need something to snack on… 1 hr 30 min– serves 12 2 large butternut squash (5 ½ lbs) – peeled, seeded, and cut into 1-inch dice 1 19-ounce can chickpeas- drained, rinsed and dried ¼ cup extra-virgin olive oil 1 tablespoon curry powder ¼ teaspoon cayenne pepper kosher salt and freshly ground pepper 3 cups plain whole-milk yogurt ¾ cup finely chopped cilantro 3 tablespoons fresh lemon juice 1. Preheat the oven to 375ºF. 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 and chickpeas on a large rimmed baking sheet and roast for 1 hour, or until tender. 2. Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper. 3. Spoon the roasted butternut squash and chickpeas onto a platter and d