Name: ROASTED VEGGIE SKILLET
Cook time: 60 min
Ingredients: 1 small butternut squash ((about 1½ pounds)); 1/2 cup plain whole-milk Greek yogurt; 5 garlic cloves (1 finely grated, 4 chopped); 2 tbsp fresh lemon juice (divided); 4 tbsp olive oil (divided, plus more for drizzling); 1 15 oz can chickpeas (rinsed, patted dry); 1 medium onion (chopped); 2 tbsp vadouvan or curry powder; 2 radishes (trimmed, very thinly sliced); 1 cup parsley, mint, and/or cilantro leaves; 2 tbsp pomegranate seeds ((optional)); Sel Magique Salt & Pepper Blend

Print Recipe

ROASTED VEGGIE SKILLET

Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.

Cook Time1

Course: dinner

Keyword: butternut squash, cast iron skillet, healthy recipe, vegetarian recipe

Servings:

Ingredients

1 small butternut squash (about 1½ pounds)
1/2 cup plain whole-milk Greek yogurt
5 garlic cloves 1 finely grated, 4 chopped
2 tbsp fresh lemon juice divided
4 tbsp olive oil divided, plus more for drizzling
1 15 oz can chickpeas rinsed, patted dry
1 medium onion chopped
2 tbsp vadouvan or curry powder
2 radishes trimmed, very thinly sliced
1 cup parsley, mint, and/or cilantro leaves
2 tbsp pomegranate seeds (optional)
Sel Magique Salt & Pepper Blend

Instructions

Preheat oven to 425°. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).
Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with Sel Magique Salt & Pepper Blend
Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with Sel Magique Salt & Pepper Blend and transfer to a medium bowl. Wipe out skillet.
Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with Sel Magique Salt & Pepper Blend. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.
Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with Sel Magique Salt & Pepper Blend. Scatter over squash and chickpeas. Finish with a grind or two of pepper.