One-Skillet Roasted Butternut Squash with Spiced Chickpeas

epicurious.com

Noelle Eliza Reid Bott

1 small butternut squash (about 1 ½ pounds)

½ cup plain whole-milk Greek yogurt

5 garlic cloves (1 finely grated, 4 chopped)

2 tablespoons fresh lemon juice, divided

Kosher salt, freshly ground pepper

4 tablespoons olive oil, divided, plus more for drizzling

1 (15-ounce) can chickpeas, rinsed, patted dry

1 medium onion, chopped

2 tablespoons vadouvan or curry powder

2 radishes, trimmed, very thinly sliced

1 cup parsley, mint, and/or cilantro leaves

2 tablespoons pomegranate seeds (optional)

Directions at epicurious.com

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