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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Roasted Butternut Squash with Curry and Chickpeas
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An Indian style dish with cilatro yogurt sauce. 1 hour 6 Ingredients 2 large butternut squash 5.5 lbs - peeled, seeded, cut into small cubes 1/2 in dice 10 ounces chickpeas - drained, rinsed, and dried 1/4 c extra virgin olive oil evoo 2 tbsp mild curry powder 1/2 tsp cayenne pepper Salt and pepper 3 c Plain yogurt whole milk preferred 3/4 c chopped cilantro 3 tbsp lemon juice Directions 1. Preheat oven to 375 degrees. Mix the butternut squash, chickpeas, evoo, curry, cayenne, salt, and pepper together in large bowl. Pour onto a large rimmed baking sheet and roast for one hour, or until tender. 2. Meanwhile, stir together the yogurt, cilantro, and lemon juice and season with salt and pepper. 3. Serve the squash and chickpea mixture with the yogurt sauce drizzled on top, with more yogurt sauce on the side.
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