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Curry-Roasted Butternut Squash and Chickpeas

Food & Wine
  • minutes
  • Serves 12

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