Roasted butternut squash and chickpeas

Based on a recipe by Melissa Rubel Jacobsen from Food and Wine

Prep time: 30 minutes
Cook time: 1 hour
Servings: 4-6

Ingredients

  • 1 large butternut squash, cubed
  • 1 15 oz. can chickpeas
  • 1/8 cup extra-virgin olive oil
  • 1/2 Tbsp curry powder
  • 1/8 tsp cayenne pepper
  • kosher salt
  • pepper (optional)

For the topping:

  • 1½ cup whole-milk yogurt
  • 1/4 cup cilantro, chopped
  • 1½ Tbsp lemon juice
  • kosher salt
  • pepper (optional)

Directions

  1. Preheat over to 375°.
  2. Peel, seed, and cut the butternut squash into 1-inch cubes.
  3. Drain, rinse, and dry the chickpeas.
  4. Toss butternut squash and chickpeas in a large bowl. Add the olive oil, curry powder, and cayenne pepper. Season with salt and pepper.
    I used about 1/8 tsp of kosher salt and a dash of pepper.
  5. Mix ingredients well.
  6. Lightly oil a rimmed baking sheet or use parchment paper.
    I opted for parchment paper.
  7. Add mixture to the baking sheet.
  8. Roast in 375° oven for 1 hour, or until the squash is tender.

While the squash and chickpeas are roasting, create the topping.

  1. Add the yogurt to a medium-sized bowl. Stir in the lemon juice, salt, and pepper.
    I added a dash of salt, but no pepper.
  2. Finely chop the cilantro. Add it to the yogurt mixture.
    Before serving, spoon some of the yogurt mixture over the squash and chickpeas, or offer the yogurt on the side.

 

I like butternut squash but as I struggled with peeling it, I questioned my sanity in attempting this recipe. Peeling a butternut squash feels like a bad idea, but I was happy persevered. This dish is delightful. I ended up adding the yogurt to individual servings just before I served them. This is definitely a recipe I will be making again…now if only I could figure out a better way to peel the squash…

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