Recipes

Curry-Roasted Butternut Squash and Chickpeas

Name: Curry-Roasted Butternut Squash and Chickpeas
Total time: 90 min
Ingredients: 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

5.0

(2,628)

2 Reviews

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.

By Melissa Rubel Jacobson

Updated on October 29, 2018

Curry-Roasted Butternut Squash and Chickpeas — Photo: © John Kernick

Active Time:

30 mins

Total Time:

1 hrs 30 mins

Yield:

12

Ingredients

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

Directions

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.