Curry-Roasted Butternut Squash And Chickpeas With Cilantro Yogur - cooking recipe

Ingredients

2 large butternut squash, peeled, seeded and cut into 1/2-inch dice (5 1/2 pounds)
19 ounces chickpeas, drained, rinsed and dried (canned)
1/4 cup extra virgin olive oil
1 tablespoon mild curry powder
1/4 teaspoon cayenne pepper
kosher salt & freshly ground black pepper
3 cups plain yogurt
3/4 cup cilantro, finely chopped
3 tablespoons fresh lemon juice

Preparation

Preheat the oven to 375\u00b0. Make sure your diced squash is about the same size as your chickpeas. 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.