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

December 17, 2008

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!

December 9, 2008

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

September 16, 2008

Oh my gosh .. this was SOOOOOO GOOOOOOOOD!!!!!  Made exactly as recipe dictated and I'm ready to make it again. 

April 6, 2008

Made this on Thanksgiving. I made it ahead, and reheated in the oven right before serving. It was delicious! All of my guests enjoyed it, it was a great change of pace for Thanksgiving, and the yogurt sauce was really nice. A definite keeper!

December 3, 2007

This was excellent. I made it with half pumpkin and half butternut squash but otherwise followed the recipe exactly. I will definitely make this again.

October 7, 2007