Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 12
© John Kernick

How to Make It

Step 1    

Preheat the oven to 375°. 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.

Step 2    

Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper.

Step 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.

Chef's Notes

The cilantro-yogurt sauce is also an excellent accompaniment to the Indian-Spiced Turkey Breast and the Fragrant Cauliflower in Tomato Sauce.

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