Curry Squash Bowl With Lemon Yogurt and Pickled Golden Raisins
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
An easy and healthy weeknight vegetarian dinner or comforting lunch bowl that is perfect this time of year!
Ingredients
  • 1-1½ lb acorn/kabocha/butternut squash, chopped into 1 inch cubes
  • Seeds from the squash or pumpkin seeds
  • 1 8 oz can chickpeas, washed and strained
  • 2 Tbs olive oil
  • 1 Tbs maple syrup
  • ⅛ tsp cayenne pepper, optional
  • 1 Tbs + 1 tsp curry powder
  • Salt
  • Pepper
  • ¼ cup golden raisins
  • ¼ cup white wine vinegar
  • 3 Tbs sugar
  • ¼ tsp crushed red pepper
  • ¼ cup greek yogurt
  • ½ lemon, juiced
  • Cilantro, for garnish
  • Brown rice or quinoa, for serving
Instructions
  1. Preheat oven to 400 degrees F
  2. Toss together squash, chickpeas, olive oil, maple syrup, cayenne, and curry powder in a medium bowl. Season with salt and pepper and toss again.
  3. Spread squash and chickpea mix on a rimmed baking sheet and bake for approximately 25 minutes, or until lightly browned and tender. If browning too quickly, toss again after 15 minutes.
  4. During the last 5-8 minutes of roasting, add the squash seeds to the pan if you are using the seeds from the center of your squash.
  5. Meanwhile, quick pickle the raisins by adding the golden raisins, sugar, vinegar, and crush red pepper to a small saucepan and bringing it a boil. Pour into a heatproof, airtight container and use any leftover raisins within a month.
  6. Mix together yogurt and lemon juice in a small bowl and set aside.
  7. Assemble bowls but layering all the components starting with the brown rice or quinoa on the bottom, the squash and chickpeas, seeds, a spoonful of pickled golden raisins, and a spoonful of lemon yogurt. Garnish with cilantro.
Recipe by Chez Lem at http://chezlem.com/2017/01/08/curry-squash-grain-bowl-with-lemon-yogurt-and-pickled-golden-raisins/