Curry-Roasted Squash and Chickpeas
6 Servings
Total time: 2 hours
Adapted from Food & Wine
An easy one dish meal perfect to warm you on a cool night. The cool creamy cilantro sauce balances out the spicy roasted veggies and chickpeas.
Ingredients
1 large butternut, 2 honey nut or 1 Red Kuri squash (3ish pounds), peeled, seeded, and cut into 1-inch dice
2 pounds of potatoes cut into 1-inch dice
2 Poblano or Sweet Italian peppers
1 (19-ounce) can or 2 cups cooked 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 black pepper
3 cups plain whole-milk yogurt
3/4 cup finely chopped cilantro
3 tablespoons fresh lemon juice
Instructions
Preheat the oven to 375°F. In a large bowl, toss the butternut squash, potatoes, with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. Spread on a large rimmed baking sheet and roast for 1 hour, or until tender.
During the last 20 min add the diced peppers and toss into squash, peppers and chickpea mix.
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, potatoes, peppers and chickpeas onto a platter and drizzle with 1/2 cup of the yogurt sauce. Serve the remaining yogurt sauce on the side.
