Step one - grow the best tasting butternut squash ever. I mean the most succulent, buttery butternut ever. I mean so good your cry when eating it because you realize you have never had a vegitable so pure in taste, so mouthwateringly good.
Ok, you will likely to just have to buy one. T'ant pis.
This is a very simple, yet Delicious recipe. Vegan, although you can certainly serve with meat if you like - lamb or chicken would be great.
This is based on a great Curry-Roasted Butternut Squash and Chick Pea recipe from Delish. I made it even simpler. Unfortunately, I managed to not take a picture. If you cook the chick peas with the squash for a full hour, the chick peas will get slightly hard and nuttier in taste. Good contrast. If you don't want them like that, add the chick peas about a 1/2 hour into cooking the squash.
1 large butternut squash, peeled, seeded, and cut into 1-inch dice
1 or two can(s) (19-ounce) chickpeas, drained, rinsed, and dried (kind of depends on how large your large squash is
1/4cup(s) extra-virgin olive oil
2 tbs Sate Seasoning from Penzeys
Kosher salt and freshly ground pepper
1 cup(s) plain whole-milk yogurt
1/4cup finely chopped cilantro
3 tablespoon(s) fresh lemon juice
1 cup brown rice
Preheat oven to 375 degrees.
In a large bowl, toss butternut squash with chickpeas, olive oil, sate seasoning and season with salt and pepper.
Spread squash cubes on a large rimmed baking sheet lined with tin foil and roast 1 hour, or until tender.
Cook Brown Rice
Mix yogurt with cilantro and lemon juice and season with salt and pepper.
Serve Squash/Chick Peas with the rice and the yogurt sauce on the side.