Curry-Roasted Butternut Squash And Chickpeas With Cilantro Yogur

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

1. Preheat the oven to 375u0b0. Make sure your diced squash is about the same size as your chickpeas. 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 and chick peas 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.

butternut squash, chickpeas, extra virgin olive oil, curry powder, cayenne pepper, kosher salt, plain yogurt, cilantro, lemon juice

Taken from www.food.com/recipe/curry-roasted-butternut-squash-and-chickpeas-with-cilantro-yogur-518651 (may not work)