Christmas is just around the corner. We are a little over a week away from the big day.
This week I saw The Christmas Carol at Ford's Theater. The last time I saw The Christmas Carol I was in high school. My dad often reads it to us at Christmas time. He even read it to my mom and I last year.
It was fun to go to a play at Ford's Theater as well. I had gone on a tour there, but never seen a production. It is one of those things that I have wanted to do for a few years, and I finally got around to doing it.
Unsurprisingly, I have been eating loads of sugary treats this holiday season. I have been trying to eat more vegetables and leafy greens to counteract all the desserts. I'm not sure that qualifies for healthy eating, but oh well.
I found this curry-roasted butternut squash and chickpea recipe on Food and Wines website. I made it as directed.
The ingredients are 2 large butternut squashes, 1 19-ounce can chick peas, 1/4 cup of extra-virgin olive oil, 1 tablespoon curry powder, 1/4 teaspoon cayenne pepper, salt, pepper, 3 cups plain yogurt, 3/4 cup fresh cilantro, and 3 tablespoon lime juice.
I peeled and cubed the butternut squash. I rinsed and rained the chickpeas. I then places these ingredients on a baking sheet.
I tossed the butternut squash with the extra virgin olive oil, curry powder, cayenne pepper, salt, and pepper. I think I went a little to heavy with the cayenne pepper, but it was still delicious. I like a little heat. I baked the squash and chickpeas for an hour at 375 degrees.
I stirred together the yogurt, lime juice, and cilantro. I added a little bit of salt too.
Once the squash was cooked, I smothered each serving with the yogurt sauce.
This was scrumptious. It was a very toothsome dish.
The outsides of the squash were caramelized and golden. The chickpeas were a little crunchy. The inside of the squash was creamy and smooth.
The spices were aromatic and flavorful. It has a little punch of heat.
The yogurt sauce was tangy, acidic, and herby. It has a flavorful, light, and fresh flavor.
The combination of flavors was fantastic.
This is one of the best vegetable dishes I have made in a while.
It was inviting, exotic, and tasty.
I would definitely make this dish again.