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. More Easy Indian Dishes
How to Make It
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.
Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper.
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.
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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Aggregate Rating value: 5
Review Count: 2628
Worst Rating: 0
Best Rating: 5
Author Name: Sarah Millard Lanahan
Review Body: My family loves it and it's become a staple at our holiday meals since I first saw it in the magazine in 2007. Great simple recipe that everyone enjoys!
Review Rating: 5
Date Published: 2016-10-14
