One-Skillet Roasted Butternut Squash With Spiced Chickpeas

• 1 small butternut squash (about 1 1/2 pounds)
• 1/2 cup plain whole-milk Greek yogurt
• 5 garlic cloves (1 finely grated, 4 chopped)
• 2 tablespoons fresh lemon juice, divided
• Kosher salt, freshly ground pepper
• 4 tablespoons olive oil, divided, plus more for drizzling
• 1 (15-ounce) can chickpeas, rinsed, patted dry
• 1 medium onion, chopped
• 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)

1. Preheat oven to 425u0b0F. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50-65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).
2. Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.
3. Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.
4. Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.
5. Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.

butternut, milk, garlic, lemon juice, kosher salt, olive oil, chickpeas, onion, vadouvan, radishes, parsley, pomegranate seeds

Taken from www.epicurious.com/recipes/food/views/one-skillet-roasted-butternut-squash-with-spiced-chickpeas (may not work)