Curry Roasted Butternut Squash And Chickpeas
|Butternut squash||2 Large, peeled, seeded and cut into 1-inch dice|
|Canned chickpeas||19 Ounce, drained rinsed and dried (1 Can)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Curry powder||1 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Plain milk yogurt||3 Cup (48 tbs)|
|Minced cilantro||3⁄4 Cup (12 tbs)|
|Lemon juice||3 Tablespoon|
1. Preheat the oven to 375°. In a large bowl, toss the butternut squash with the chick peas, olive oil, curry and cayenne and season with salt and black pepper. Spread on a large rimmed baking sheet and roast for 1 hour, or until the squash is tender.
2. Meanwhile, in a medium bowl, combine the yogurt with the chopped cilantro and fresh lemon juice and season with salt and black pepper.
3. Spoon the roasted squash and chickpeas onto a large serving platter and drizzle with 2 cup of the cilantro-yogurt sauce.