Name: Roasted Squash with Chickpeas, Lemon Yogurt Sauce, and Lots of Herbs
Cook time: 20 min
Total time: 1 h
Yield: 2
Ingredients: 1 1/2 pounds hardy squash (acorn, butternut, and/or delicata), peeled, seeds removed, and cut into 1 1/2-inch pieces; 3 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 1 15-ounce can chickpeas, rinsed and patted dry; 1/2 white onion, thinly sliced; 4 garlic cloves, crushed; 1 tablespoon curry powder; 1/2 cup Greek yogurt; 1 cloves garlic, grated; 2 tablespoons lemon juice; Kosher salt and freshly ground black pepper; 1 cup mint leaves, cilantro, and/or parsley, roughly torn; Lemon wedges; Baguette, warmed and torn into pieces; Optional: ¼ cup pomegranate arils

Ingredients

Scale

For the Squash and Chickpeas

1 1/2 pounds hardy squash (acorn, butternut, and/or delicata), peeled, seeds removed, and cut into 1 1/2-inch pieces
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 15-ounce can chickpeas, rinsed and patted dry
1/2 white onion, thinly sliced
4 garlic cloves, crushed
1 tablespoon curry powder

For the Yogurt Sauce

1/2 cup Greek yogurt
1 cloves garlic, grated
2 tablespoons lemon juice
Kosher salt and freshly ground black pepper

To Serve

1 cup mint leaves, cilantro, and/or parsley, roughly torn
Lemon wedges
Baguette, warmed and torn into pieces
Optional: ¼ cup pomegranate arils

Instructions

Heat oven to 425ºF.
For the squash and chickpeas: Arrange squash on a baking sheet and toss with 2 tablespoons of oil, a generous pinch of salt, and black pepper. Roast until almost fork-tender, about 20-25 minutes. In a medium bowl, combine chickpeas, onion, garlic, remaining 1 tablespoon oil, and curry powder. Season with salt and black pepper. Remove squash from the oven once almost fork tender, flip, then pour chickpea mixture over top. Roast for another 10-15 minutes until squash is fully cooked and golden brown and chickpeas are slightly crispy.
For the yogurt sauce: In a small bowl, combine Greek yogurt, grated garlic, and lemon juice. Season with salt and black pepper and set aside.
To serve: Using a large spoon, spread yogurt sauce onto the base of a serving dish. Transfer roasted squash onto the plate, then top with herbs and pomegranate arils if using. Serve with lemon wedges and a warmed baguette.