Curry Roasted Butternut Squash & Chickpeas with Dried Cranberries
Serve as an appetizer or a delicious side dish for the holidays - this recipes is also a great pairing for our Brides Blush Rose...
Curry Roasted Butternut Squash & Chickpeas in Phyllo pastry Cup with Dried Cranberries topped with Curry Sauce and Cilantro Raita Yogurt
Created By Annette McDonnell
Roasted Butternut squash
2 Large butternut squash – cut into ½ inch to 1 inch cubes
One ounce can chickpeas- Drained
1/4 cup dried cranberries
¼ Cup extra virgin olive oil
1 tablespoon mild curry powder
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Turmeric
Kosher salt & Pepper to taste
Phyllo pastry shells (You can find this product in the freezer department at most gourmet grocery stores)
¼ Cup Honey
1 Cup Chicken stock
2 tablespoons curry powder
1 tablespoon coriander
½ teaspoon cayenne pepper
¼ teaspoon white pepper
½ cup Dijon Mustard
3 ½ cup Mayonaise
8 tablespoons finally chopped cilantro
½ teaspoon finally chopped mint
1 pressed clove garlic
¼ chopped jalapeno chili (seeds and vain removed to reduce heat)
1 teaspoon kosher salt
1 cup plain Greek Yogurt
Preheat the oven to 375°. In a large bowl toss the butternut squash with the chickpeas, olive oil, curry, cayenne, turmeric, and season with salt and pepper.
Spread the squash cubes and chick peas on a large rimmed baking sheet and roast for 45 min to 1 hour, or until tender.
While the butternut squash is roasting lay a cheese cloth in a colander pour the yogurt in to remove most of the liquid from the yogurt. In a medium bowl, stir into the drained yogurt and cilantro, mint, garlic, jalapeno chili and season with salt and pepper. Set in refrigerator for1 hour.
While the yogurt is resting prepare the curry sauce. In medium sauce pot add all ingredients except mayonaise and Dijon mustard. Bring to soft boil remove from heat add mayo and Dijon mustard mix well, set aside.
Toss the cranberries with the roasted butternut squash and chickpeas and spoon into the Phyllo pastry shell, drizzle with curry sauce and top it with a dollop of yogurt sauce.
Enjoy this fantastic appetizer with a glass of Paradise Ridge 2010 Brides blush Rose.
For a great side dishes for your holiday feast serve on a festive platter instead of phyllo pastry shells. And fallow the rest of the directions……