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
- Preheat over to 375°.
- Peel, seed, and cut the butternut squash into 1-inch cubes.
- Drain, rinse, and dry the chickpeas.
- 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. - Mix ingredients well.
- Lightly oil a rimmed baking sheet or use parchment paper.
I opted for parchment paper. - Add mixture to the baking sheet.
- Roast in 375° oven for 1 hour, or until the squash is tender.
While the squash and chickpeas are roasting, create the topping.
- 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. - 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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