One-Skillet Roasted Butternut Squash with Spiced Chickpeas

Ingredients

• •1 whole small butternut squash (about 1 1/2 pounds)
• •½ cup plain whole-milk Greek yogurt
• •5 cloves garlic cloves (1 finely grated, 4 chopped)
• •2 tablespoons fresh lemon juice, divided
• •1 to taste Kosher salt, freshly ground pepper
• •4 tablespoons olive oil, divided, plus more for drizzling
• •1 can (15-ounce) can chickpeas, rinsed, patted dry
• •1 medium medium onion, chopped
• •2 tablespoons vadouvan or curry powder
• •2 whole radishes, trimmed, very thinly sliced
• •1 cup parsley, mint, and/or cilantro leaves
• •2 tablespoons pomegranate seeds (optional)

Cooking Instructions

1. 1.

   Preheat oven to 425°F. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50-65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).

   65 min

2. 2.

   Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

   5 min

3. 3.

   Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.

   11 min

4. 4.

   Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.

   5 min

5. 5.

   Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.

   5 min