recipes:side_dish:curry-roasted_butternut_squash_and_chickpeas
Table of Contents
- Recipe by Melissa Rubel
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
recipes/side_dish/curry-roasted_butternut_squash_and_chickpeas.txt · Last modified: 2017/12/19 19:43 by admin