Butternut Squash with Curried Chickpeas
The perfect balance of hearty, creamy, and zesty! Roasted butternut squash provides a caramelized base, while crispy curried chickpeas add warmth and spice. Lemon-garlic yogurt cools things down, along with a fresh topping of radishes, herbs, pomegranate seeds, and kraut. Whether you’re serving it as a side or a main, this recipe is a guaranteed showstopper that celebrates bold flavors and bursts of brightness. Prepare to savor every layer of this delightful dish.
Ingredients
2 lbs butternut squash diced
1/2 cup plain whole milk greek yogurt
5 garlic cloves diced or pressed
2 tablespoons lemon juice
4 tablespoons olive oil
1 can Chickpeas (15 oz) rinsed & patted dry
1 medium onion diced
2 tablespoons curry powder
2 Radishes thinly sliced
1 cup Parsley, Mint, & Cilantro
2 Tbs Pomegranate Seeds
1/2 Cup Fireflly Classic Kraut chopped
Method
Preheat oven to 425 F. Once preheated, roast squash for 30 minutes. Mix yogurt, lemon juice, and one diced clove of garlic. Set aside. Heat 2 tablespoons of oil in a large skillet on medium high. Cook chickpeas until brown & crisp. Add onion and garlic and cook until onions are translucent. Sprinkle curry powder until chickpeas & onion are coated and fragrant. Season with salt and pepper to taste, then transfer into a medium bowl. Wipe skillet and heat 2 tablespoons of oil on medium high. Once squash is roasted, cook the diced squash until brown and caramelized. Season with salt & pepper. Spoon chickpea mixture over squash and then dollop lemon-garlic yogurt on top. Toss radishes, herbs, pomegranate seeds, & Classic Kraut over the dish and enjoy!
