If you're a fan of butternut squash then you're going to go crazy for this one. Caramelised squash and crispy chickpeas? Check.
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Serves
4
Butternut Squash
Drained Cooked Chickpeas
Garam Masala
Curry Powder
Garlic Clove
Coriander
Chilli Flakes
Naan
For The Lime Yoghurt:
Lime
Greek Yoghurt
Serves
4
Butternut Squash
Drained Cooked Chickpeas
Garam Masala
Curry Powder
Garlic Clove
Coriander
Chilli Flakes
Naan
For The Lime Yoghurt:
Lime
Greek Yoghurt
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Step 1.
Heat the oven to 200°C. Slice the squash in half lengthways, trip the top and bottom, then cut into wedges lengthways. Use a spoon to scoop out the seeds. Tip the wedges onto a roasting tray.
Step 2.
Drain the chickpeas and then tip onto the same tray as the squash. Drizzle with a little olive oil and season with salt and pepper. Scatter with the garam masala and toss well. Slide into the oven and cook for 30-40 mins, until the squash is soft and the chickpeas are crisp.
Step 3.
Meanwhile, peel and slice the garlic. Add 60ml of olive oil to a small frying pan over a medium heat. Add the curry powder and sliced garlic and cook for 2-3 mins until the garlic is softened. Make the lime yoghurt by adding the yoghurt to a bowl with juice of half of the lime. Season well, add a splash of water to loosen to drizzle-able consistency.
Step 4.
Pile the squash and chickpeas on a platter. Top with spoonfuls of the lime yoghurt. Drizzle with the garlic curry oil and finish with a scattering of coriander and chilli flakes. Serve with the remaining lime half on the side. Serve with naan bread on the side to swoop through the oil-y yoghurt at the end!
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