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Curry-Roasted Butternut Squash and Chickpeas

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(165 people have added this recipe to their favorites.)

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 roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce.

Curry-Roasted Butternut Squash and Chickpeas

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(165 people have added this recipe to their favorites.)
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Curry-Roasted Butternut Squash and Chickpeas

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Curry-Roasted Butternut Squash and Chickpeas

I agree to cut the squash smaller. also I tossed the yogurt with the squash which wasn't as nice, will just drizzle next time. And toss a few times while roasting to make sure nothing gets too dark

Posted by: STORMYGIRL on December 17, 2008

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I really enjoyed this recipe. It is very tasty and savory. Here are some changes I made as well as some tips:

- Make sure you roast the chickpeas with the butternut squash (this is probably obvious, but, wasn't explicitly stated).

- I only use one butternut squash because that produced a lot of squash. AND because peeling a butternut squash is a pain in the tush.

- Cut the butternut squash into pieces about the size of the chickpeas (~1/2-inch pieces).

- I added one onion into the roasted mix. I cut it into about 1/2 pieces. Roasted onions get nice and sweet.

- "Curry" is very general. Specifically, I used garam masala. I also add some ground coriander and sprinkled in ground ginger.

ENJOY!

Posted by: evie_white on December 9, 2008

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This was FABULOUS.  I will definitely take the time to peel that ornery butternet squash just for this recipe!  Thanks Food and Wine.

Posted by: LanniSam on September 16, 2008

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