Curry-Roasted Butternut Squash and Chickpeas

Name: Curry-Roasted Butternut Squash and Chickpeas
Cook time: 30 min
Yield: 12
Ingredients: 2 large butternut squash (5 1/2 pounds)—peeled, seeded and cut into 1-inch dice; One 19-ounce can chickpeas—drained, rinsed and dried; 1/4 cup extra-virgin olive oil; 1 tablespoon mild curry powder; 1/4 teaspoon cayenne pepper; Kosher salt and freshly ground pepper; 3 cups plain whole-milk yogurt; 3/4 cup finely chopped cilantro; 3 tablespoons fresh lemon juice

Curry-Roasted Butternut Squash and Chickpeas was pinched from <a href="http://www.foodandwine.com/recipes/curry-roasted-butternut-squash-and-chickpeas" target="_blank">www.foodandwine.com.</a>

"This Indian twist on the traditional Thanksgiving dish of roasted butternut squash is supereasy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel Jacobson roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce...."

INGREDIENTS

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2 large butternut squash (5 1/2 pounds)—peeled, seeded and cut into 1-inch dice

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One 19-ounce can chickpeas—drained, rinsed and dried

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1/4 cup extra-virgin olive oil

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1 tablespoon mild curry powder

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1/4 teaspoon cayenne pepper

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Kosher salt and freshly ground pepper

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3 cups plain whole-milk yogurt

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3/4 cup finely chopped cilantro

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3 tablespoons fresh lemon juice

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