Cumin Roasted Butternut Squash with Chickpeas
By Recipe developed for Sur La Table’s Cooking Classes
Cumin Roasted Butternut Squash with Chickpeas
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 6 servings
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1 large (2½-pound) butternut squash, peeled, seeded and cut into ½-inch dice
- 1 (14-ounce) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, plus more to taste
- Kosher salt and freshly ground black pepper
- Yogurt sauce:
- 1 cup plain whole milk yogurt
- 2 tablespoons finely chopped cilantro
Add an international flair to your feast with a creative take on roasted butternut squash featuring chickpeas and an herbed yogurt sauce. Try toasting and grinding your own spices at home for a whole new level of flavor. This spice blend is versatile enough to season Israeli couscous, cooked farro or wild rice.
Preheat an oven to 375°F and position a rack in the center.
To prepare spice mixture: place the cumin and coriander seeds into a small dry skillet and place on the stove over medium heat, stirring frequently, until toasted and fragrant, about 5 minutes. Transfer to a spice grinder and process into a fine powder, about 30 seconds. Transfer to a small bowl and set aside.
To prepare squash and chickpeas: in a medium bowl, toss the butternut squash and chickpeas with olive oil and spice mixture. Spread the squash and chickpeas evenly on a rimmed baking sheet and transfer to the oven to roast until tender, about 30 minutes. Remove from the oven and toss with lemon juice. Taste and adjust seasoning with salt, pepper and more lemon juice if desired.
To prepare yogurt sauce: place the yogurt into a small bowl and combine with the cilantro. Taste and adjust seasoning with salt and pepper.
To serve: transfer the squash and chickpea mixture to a platter and serve with the yogurt sauce on the side.
Preheat an oven to 375°F and position a rack in the center.
To prepare spice mixture: place the cumin and coriander seeds into a small dry skillet and place on the stove over medium heat, stirring frequently, until toasted and fragrant, about 5 minutes. Transfer to a spice grinder and process into a fine powder, about 30 seconds. Transfer to a small bowl and set aside.
To prepare squash and chickpeas: in a medium bowl, toss the butternut squash and chickpeas with olive oil and spice mixture. Spread the squash and chickpeas evenly on a rimmed baking sheet and transfer to the oven to roast until tender, about 30 minutes. Remove from the oven and toss with lemon juice. Taste and adjust seasoning with salt, pepper and more lemon juice if desired.
To prepare yogurt sauce: place the yogurt into a small bowl and combine with the cilantro. Taste and adjust seasoning with salt and pepper.
To serve: transfer the squash and chickpea mixture to a platter and serve with the yogurt sauce on the side.