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 roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce.
ACTIVE: 30 MIN
TOTAL TIME: 1 HR 30 MIN
SERVINGS: 12
Staff Favorite
Vegetarian
Make-Ahead
Healthy
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 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: cilantro-yogurt sauce is also an excellent accompaniment to the Indian-Spiced Turkey Breast and the Fragrant Cauliflower in Tomato Sauce.
source: Food and Wine F&W November 2007
http://www.foodandwine.com/recipes/curry-roasted-butternut-squash-and-chickpeas