Curry Roasted Butternut Squash and Chickpeas
A great Indian inspired dish that acts as a tasty side or snack.
||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.
There are 221 calories in 1 serving of Curry Roasted Butternut Squash and Chickpeas.
Calorie split: 23% fat, 64% carbs, 13% protein.
Amount Per Serving
% Daily Values*
Calorie Counter 100% Free
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