How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Curry-Roasted Butternut Squash And Chickpeas ?

You need 9 ingredients. The key ingredients include: 2 large butternut squash (5 1/2 pounds)-peeled, seeded and cut into 1-inch dice, One 19-ounce can chickpeas- drained, rinsed and dried, 1/4 cup extra-virgin olive oil, 1 tablespoon mild curry powder, and more.

Is Curry-Roasted Butternut Squash And Chickpeas suitable as vegetarian?

Yes, Curry-Roasted Butternut Squash And Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Curry-Roasted Butternut Squash And Chickpeas ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry-Roasted Butternut Squash And Chickpeas

Name: Curry-Roasted Butternut Squash And Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large butternut squash (5 1/2 pounds)-peeled, seeded and cut into 1-inch dice; One 19-ounce can chickpeas- drained, rinsed and dried; 1/4 cup extra-virgin olive oil; 1 tablespoon mild curry powder; 1/4 teaspoon cayenne pepper; Kosher salt and freshly ground pepper; 3 cups plain whole-milk yogurt; 3/4 cup finely chopped cilantro; 3 tablespoons fresh lemon juice

Try this homemade Curry-Roasted Butternut Squash And Chickpeas recipe the whole family will love. Made with butternut squash, chickpeas-, extra-virgin o…

This Curry-Roasted Butternut Squash And Chickpeas relies on simple, everyday ingredients such as extra-virgin olive oil, mild curry powder, cayenne pepper and plain whole-milk yogurt. It comes together quickly and makes 4 servings, at about 611 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 large butternut squash (5 1/2 pounds)-peeled, seeded and cut into 1-inch dice
One 19-ounce can chickpeas- drained, rinsed and dried
1/4 cup extra-virgin olive oil
1 tablespoon mild curry powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
3 cups plain whole-milk yogurt
3/4 cup finely chopped cilantro
3 tablespoons fresh lemon juice

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Quick Info

Servings
4 servings
Calories
611 kcal
Category
Vegetarian

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