Fall has always signified beginnings for me; maybe because I have been in school for 18 of the past 19 years. This season, I am not only starting my 19th year of education (pre-school not included), I am also giving in to the trend of blogging. In addition to unwelcomed homework, fall brings an excuse to celebrate many of my favorite foods, butternut squash being one of them. Currently, butternut squash seems to be “in style,” meaning when looks of disgust or confusion are exchanged for admiration as the exquisite food is brought to conversation. This recipe combines eastern flavors and fall goodness for an overall crowd-pleaser…or at least Steven liked it. Enjoy, and come back for more.
Curry-Roasted Butternut Squash and Chickpeas
Adapted from Food and Wine Magazine 2008
· 1 large butternut squash (2.5-3 pounds), peeled and cut into 1-inch cubes
· 1 15-ounce can chickpeas, drained and rinsed
· ¼ cup extra virgin olive oil
· 2 tablespoons curry powder
· ½ teaspoon chili powder
· Kosher salt and freshly ground black pepper
Yogurt Sauce
· 1 cup plain yogurt
· 3 teaspoons lemon juice
· ½ cup cilantro
· Kosher salt and freshly ground black pepper
1. Preheat oven to 375 degrees
2. In a large bowl, toss olive oil, butternut squash, chickpeas, curry powder and chili powder
3. Spread on a rimmed baking sheet, sprinkle salt and pepper over.
4. Roast for 45 minutes to 1 hour, or until squash is tender.
5. While roasting: in a small bowl, combine yogurt with cilantro and lemon juice. Salt and pepper to taste.
6. Plate squash and chickpeas, drizzle with yogurt sauce.
