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Curry-Roasted Butternut Squash and Chickpeas With Cilantro Yogur

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“From Food & Wine. Posted so as not to lose... Lovely vegetarian dish easily modified to your tastes!”
READY IN:
2hrs
SERVES:
12
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°. Make sure your diced squash is about the same size as your chickpeas. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. Spread the squash cubes and chick peas on a large rimmed baking sheet and roast for 1 hour, or until tender.
  2. Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper.
  3. Spoon the roasted butternut squash and chickpeas onto a platter and drizzle with 1/2 cup of the yogurt sauce. Serve the remaining yogurt sauce on the side.

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