One-Skillet Roasted Butternut Squash With Spiced Chickpeas
Ingredients
-
1
small
butternut squash (about 1½ pounds)
-
½
cup
plain whole-milk Greek yogurt
-
5
cloves
garlic
-
2
tablespoons
fresh lemon juice
-
4
tablespoons
olive oil
-
1
15-ounce can
chickpeas
-
1
medium
onion
-
2
tablespoons
vadouvan or curry powder
-
2
radishes
trimmed, very thinly sliced
-
1
cup
parsley, mint, and/or cilantro leaves
-
2
tablespoons
pomegranate seeds (optional)
Instructions
- Preheat the oven to 425°F and roast the squash until tender, about 50–65 minutes.
- Let the squash cool, then halve it, scoop out the seeds, and tear or cut the flesh into large pieces.
- Mix the yogurt, grated garlic, and 1 tablespoon of lemon juice in a bowl, seasoning with salt and pepper.
- Heat 2 tablespoons of olive oil in a skillet and cook the chickpeas until browned, then add onion and chopped garlic until translucent.
- Stir in the vadouvan or curry powder and season, then transfer the mixture to a bowl.
- In the same skillet, heat another 2 tablespoons of oil and cook the squash pieces cut side down until caramelized.
- Top the squash with the chickpea mixture and dollop the yogurt around.
- Toss the radishes, herbs, and pomegranate seeds with the remaining lemon juice and drizzle with oil before scattering over the dish.
Nutrition Facts (estimated)
Servings
4
Calories
370
Total fat
17g
Total carbohydrates
49g
Total protein
11g
Sodium
20mg
Cholesterol
5mg
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