Great Squash Curry Recipe

This month might be tricky since there are fewer days, Kelly is starting a new job and we have company the whole last week. Convenience is the thing that kills us. If we had time to cook everyday it would be no problem. We're on day two today.

I made a killer butternut squash curry the other night. Recipe courtesy of Food & Wine Mag.

This Indian twist on the traditional Thanksgiving dish of roasted butternut squash is supereasy: After tossing the squash and chickpeas with curry and cayenne, Melissa roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce.

ingredients

• 2 large butternut squash (5 1/2 pounds)—peeled, seeded and cut into 1-inch dice
• One 19-ounce can chickpeas— drained, rinsed and dried
• 1/4 cup extra-virgin olive oil
• 1 tablespoon mild curry powder
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground pepper
• 3 cups plain whole-milk yogurt
• 3/4 cup finely chopped cilantro
• 3 tablespoons fresh lemon juice
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directions

1. Preheat the oven to 375°. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. Spread the squash cubes on a large rimmed baking sheet and roast for 1 hour, or until tender.
2. Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper.
3. Spoon the roasted butternut squash and chickpeas onto a platter and drizzle with 1/2 cup of the yogurt sauce. Serve the remaining yogurt sauce on the side.