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6 servings
Meal Type:
Side Dishes
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Curry Roasted Butternut Squash and Chickpeas

A great Indian inspired dish that acts as a tasty side or snack.



  1. Pre-heat the oven to 375 °F (190 °C). Rinse and drain chickpeas. Peel and remove seeds from butternut squash. Cut squash into 1" cubed pieces. Wash and chop cilantro finely.
  2. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper to taste.
  3. Spread the squash cubes on a large rimmed baking sheet and place in the oven, roast for 1 hour or until tender.
  4. While squash is roasting, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper to taste.
  5. After one hour check the butternut squash. (If not tender leave in for 5-10 minute intervals checking until tender). When done, a fork will penetrate easily, remove squash from oven.
  6. 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.
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Tasty, easy, healthy, and made with real food. It's also really easy to vary the flavors. Use more cayenne, or a different type of curry powder. I used mint in the yogurt sauce rather than cilantro, because the store was out of fresh cilantro.
19 May 13 by member: Hoser


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Nutrition summary:

There are 221 calories in 1 serving of Curry Roasted Butternut Squash and Chickpeas.
Calorie break-down: 23% fat, 64% carbs, 13% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 55
Calories 221
% Daily Values*
Total Fat 6.1g 9%
  Saturated Fat 1.32g 7%
  Polyunsaturated Fat 0.825g  
  Monounsaturated Fat 3.58g  
Cholesterol 4mg 1%
Sodium 219mg 9%
Potassium 908mg  
Total Carbohydrate 37.71g 13%
  Dietary Fiber 6.1g 24%
  Sugars 8.59g  
Protein 7.55g  
Vitamin A 2428% Vitamin C 433%
Calcium 131% Iron 74%
of RDI*
(221 calories)
11% of RDI
Calorie Breakdown:
Carbohydrate (64%)
Fat (23%)
Protein (13%)
* Based on a RDI of 2000 calories