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 With Cilantro Yogur?

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

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

Yes, Curry-Roasted Butternut Squash And Chickpeas With Cilantro Yogur 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 With Cilantro Yogur?

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 With C

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

Try this homemade Curry-Roasted Butternut Squash And Chickpeas With Cilantro Yogur recipe the whole family will love. Made with butternut squash, chickp…

This Curry-Roasted Butternut Squash And Chickpeas With Cilantro Yogur relies on simple, everyday ingredients such as extra virgin olive oil, mild curry powder, cayenne pepper and plain yogurt. It comes together quickly and makes 4 servings, at about 832 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, peeled, seeded and cut into 1/2-inch dice (5 1/2 pounds)
19 ounces chickpeas, drained, rinsed and dried (canned)
1/4 cup extra virgin olive oil
1 tablespoon mild curry powder
1/4 teaspoon cayenne pepper
kosher salt & freshly ground black pepper
3 cups plain yogurt
3/4 cup cilantro, finely chopped
3 tablespoons fresh lemon juice

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Quick Info

Servings
4 servings
Calories
832 kcal
Category
Vegetarian

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Curry-Roasted Butternut Squash And Chickpeas With Cilantro Yogur

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