Curry Roasted Butternut Squash and Chickpeas

The yogurt dressing is optional, but adds great additional flavor. Barb L.

Serves: 8-10


1 large butternut squash (2 ½-3 pounds)—peeled, seeded and cut into 1-inch dice

One 19-ounce can chickpeas—drained, rinsed and dried on paper towels

1/4 cup Flying Olive Chipotle (mildly spicy), Harissa (twice as spicy), or Cayenne Extra Virgin Olive Oil (super spicy) or a mild-medium Flying Olive Single Varietal of Choice or a Combination

1 Tbsp mild curry powder

Kosher salt and freshly ground pepper

2 cups plain whole-milk yogurt or plain soy yogurt

1/2 cup finely chopped cilantro

2 tablespoons fresh lemon juice


Preheat the oven to 375°. In a large bowl or zip-lock bag, toss the butternut squash with the chickpeas, Flying Olive Extra Virgin Olive Oil(s) of Choice, and curry. Season with salt and pepper. Spread the squash cubes and chick peas on a large rimmed baking sheet (use aluminum foil for easier clean up) and roast for 1 hour, stirring half-way through, or until tender.

Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper.

Spoon the roasted butternut squash and chickpeas onto a platter and drizzle with 1/3 cup of the yogurt sauce. Serve the remaining yogurt sauce on the side.

Submitted by Barb L.