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Curry Roasted Butternut Squash And Chickpeas

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  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.

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