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One-Skillet Roasted Butternut Squash with Spiced Chickpeas

Claire Saffitz
  • minutes
  • Serves 4

INGREDIENTS

1

Butternut squash (about 1 1/2 pounds), small

1 15 ounce can

Chickpeas

5

Garlic cloves

1

Onion, medium

1 cup

Parsley

2 tbsp

Pomegranate seeds

2

Radishes

2 tbsp

Lemon juice, fresh

1

Kosher salt

2 tbsp

Vadouvan or curry powder

4 tbsp

Olive oil

1/2 cup

Whole-milk greek yogurt, plain