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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

Melissa Rubel Jacobson
November 2007

Gallery

Credit: © John Kernick

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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