Curry Roasted Butternut Squash And Chickpeas With Cilantro Yogur Food

CURRY-ROASTED BUTTERNUT SQUASH AND CHICKPEAS WITH CILANTRO YOGUR

Curry-Roasted Butternut Squash and Chickpeas With Cilantro Yogur image

From Food & Wine. Posted so as not to lose... Lovely vegetarian dish easily modified to your tastes!

Provided by Raquel Grinnell

Categories Low Protein

Time 2h

Yield 1 pot, 12 serving(s)

Number Of Ingredients 9

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

Steps:

Preheat the oven to 375°. 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.

Nutrition Facts : Calories 235.5, Fat 7.3, SaturatedFat 2, Cholesterol 8, Sodium 172.3, Carbohydrate 40.1, Fiber 6.7, Sugar 8, Protein 6.7

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Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper.
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