Name: One-Skillet Roasted Butternut Squash With Spiced Chickpeas
Yield: 4 servings
Ingredients: 1 small butternut squash (about 1½ pounds); ½ cup plain whole-milk Greek yogurt; 5 garlic cloves, 1 finely grated, 4 chopped; 2 tablespoons fresh lemon juice, divided; Kosher salt, freshly ground pepper; 4 tablespoons olive oil, divided, plus more for drizzling; 1 15-ounce can chickpeas, rinsed, patted dry; 1 medium onion, chopped; 2 tablespoons vadouvan or curry powder; 2 radishes, trimmed, very thinly sliced; 1 cup parsley, mint, and/or cilantro leaves; 2 tablespoons pomegranate seeds (optional)

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Alex Lau

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

Recipe notes