Curry Roasted Butternut Squash and Chickpeas
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FatSecret Members Average Rating
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by member: mkskippy24
Curry Roasted Butternut Squash and Chickpeas
A great Indian inspired dish that acts as a tasty side or snack.
Ingredients
Directions
- 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.
- In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper to taste.
- Spread the squash cubes on a large rimmed baking sheet and place in the oven, roast for 1 hour or until tender.
- 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.
- 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.
- 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.
27 members have added this recipe to their cookbook.
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Reviews
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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Nutritional Summary:
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There are 221 calories in 1 serving of Curry Roasted Butternut Squash and Chickpeas.
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Calorie Breakdown: 23% fat, 64% carbs, 13% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
924 kj
221 kcal
Protein
7.55g
Carbohydrates
37.71g
Sugar
8.59g
Fat
6.1g
Saturated Fat
1.32g
Polyunsaturated Fat
0.825g
Monounsaturated Fat
3.58g
Cholesterol
4mg
Fibre
6.1g
Sodium
219mg
Potassium
908mg
Calorie Breakdown:
Carbohydrate (64%)
Fat (23%)
Protein (13%)
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*Based on an RDI of 2000 calories
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