| 1. |
Pre-heat the oven to 375 °F (190 °C). Rinse and drain chickpeas. Peel and remove seeds from butternut squash. Cut squash into 1" cubed pieces. Wash and chop cilantro finely. |
| 2. |
In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper to taste. |
| 3. |
Spread the squash cubes on a large rimmed baking sheet and place in the oven, roast for 1 hour or until tender. |
| 4. |
While squash is roasting, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper to taste. |
| 5. |
After one hour check the butternut squash. (If not tender leave in for 5-10 minute intervals checking until tender). When done, a fork will penetrate easily, remove squash from oven. |
| 6. |
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. |
