Curry-roasted Butternut Squash And Chickpeas With Cilantro Yogur

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 large butternut squash, peeled, seeded and cut into 1/2-inch dice (5 1/2 pounds)
• 19 ounces chickpeas, drained, rinsed and dried (canned)
• 1/4 cup extra virgin olive oil
• 1 tablespoon mild curry powder
• 1/4 teaspoon cayenne pepper
• kosher salt & freshly ground black pepper
• 3 cups plain yogurt
• 3/4 cup cilantro, finely chopped
• 3 tablespoons fresh lemon juice

Recipe

• 1 preheat the oven to 375°. make sure your diced squash is about the same size as your chickpeas. 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 chick peas 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 1/2 cup of the yogurt sauce. serve the remaining yogurt sauce on the side.