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 drizzle with ½ cup of the yogurt sauce. Serve the remaining yogurt sauce on the side.

from food & wine magazine