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

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