Recipes Curry-Roasted Butternut Squash and Chickpeas 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 Print Rate It Share Share Tweet Pin Email 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. Rate it Print