INGREDIENTS
2
Butternut squash (5 1/2 pounds), large
1 19 ounce can
Chickpeas
3/4 cup
Cilantro
3 tbsp
Lemon juice, fresh
1/4 tsp
Cayenne pepper
1 tbsp
Curry powder, mild
1
Kosher salt and freshly ground pepper
1/4 cup
Olive oil, extra-virgin
3 cups
Whole-milk yogurt, plain