One Skillet Roasted Butternut Squash With Spiced Chickpeas Food

ONE-SKILLET ROASTED BUTTERNUT SQUASH WITH SPICED CHICKPEAS

One-Skillet Roasted Butternut Squash with Spiced Chickpeas image

Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.

Provided by Claire Saffitz

Categories Bon Appétit Dinner One-Pot Meal Butternut Squash Yogurt Pomegranate Garlic Chickpea Vegetarian Parsley Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 small butternut squash (about 1 1/2 pounds)
1/2 cup plain whole-milk Greek yogurt
5 garlic cloves (1 finely grated, 4 chopped)
2 tablespoons fresh lemon juice, divided
Kosher salt, freshly ground pepper
4 tablespoons olive oil, divided, plus more for drizzling
1 (15-ounce) can chickpeas, rinsed, patted dry
1 medium onion, chopped
2 tablespoons vadouvan or curry powder
2 radishes, trimmed, very thinly sliced
1 cup parsley, mint, and/or cilantro leaves
2 tablespoons pomegranate seeds (optional)

Steps:

Preheat oven to 425°F. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50-65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).
Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.
Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.
Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.
Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.

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