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