Curry Roasted Butternut Squash and Chickpeas
A great Indian inspired dish that acts as a tasty side or snack.
1 1/2 <span class="measurestring" title="cup (8 fl oz)">cups</span> plain yogurt, low fat
1 1/2 tsps curry powder
1 dash pepper
1/4 tsp cayenne pepper
1 dash salt
0.12 cup extra virgin olive oil
1 1/2 tbsps lemon juice
1/3 cup cilantro
2 1/2 lbs butternut squash
10 oz chickpeas
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.
In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper to taste.
Spread the squash cubes on a large rimmed baking sheet and place in the oven, roast for 1 hour or until tender.
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.
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.
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.
in 1 serving of Curry Roasted Butternut Squash and Chickpeas.
, 64% carbs, 13% protein.
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