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Curry-Roasted Butternut Squash and Chickpeas

Curry-Roasted Butternut Squash and Chickpeas
You can never have too many side dish recipes, so give Curry-Roasted Butternut Squash and Chickpeas a try. This recipe serves 12. Watching your figure? This gluten free and vegetarian recipe has 244 calories, 10g of protein, and 6g of fat per serving. If you have butternut squash —peeled, cayenne pepper, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

1
Preheat the oven to 37
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OvenOven
2
In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper.
Ingredients you will need
Butternut SquashButternut Squash
Salt And PepperSalt And Pepper
ChickpeasChickpeas
Olive OilOlive Oil
Ground Cayenne PepperGround Cayenne Pepper
Curry PowderCurry Powder
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BowlBowl
3
Spread the squash cubes and chick peas on a large rimmed baking sheet and roast for 1 hour, or until tender.
Ingredients you will need
ChickpeasChickpeas
SpreadSpread
SquashSquash
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Baking SheetBaking Sheet
4
Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
CilantroCilantro
YogurtYogurt
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BowlBowl
5
Spoon the roasted butternut squash and chickpeas onto a platter and drizzle with 1/2 cup of the yogurt sauce.
Ingredients you will need
Butternut SquashButternut Squash
ChickpeasChickpeas
YogurtYogurt
SauceSauce
6
Serve the remaining yogurt sauce on the side.
Ingredients you will need
YogurtYogurt
SauceSauce
DifficultyExpert
Ready In1 h, 30 m.
Servings12
Health Score95
Gluten FreeVegetarianVery Healthy
DietsGluten FreeLacto Ovo Vegetarian
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