Curry-Roasted Butternut Squash and Chickpeas

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.


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  • Servings: 12

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  • 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

How to make this recipe

  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.

  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.


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

Contributed By Photo © John Kernick Published November 2007

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