Sunday, October 9, 2016

Roasted Butternut Squash with chickpeas and garlic/lemon yogurt sauce

Wow, that's a long title.

I was inspired by a picture I saw on Instagram from @wildlywholesome
and decided to improvise what I saw.

It's really filling and has great flavors!

1 butternut squash
1/4 cup roasted chickpeas (my recipe is here)
Sauce:  1/3 cup full fat greek yogurt, 2 tbsp water, 6 garlic cloves, juice of 1/2 a lemon

Halve the squash, scoop out seeds and roast facedown  400 degrees on stoneware for 35 minutes
Fill hole with chickpeas
Drizzle sauce on

Next time I think I'll add some chopped herbs--anything-- cilantro, basil, rosemary.

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