Curry Roasted Butternut Squash and Chickpeas

Ingredients

• 2 large butternut squash (5 1/2 pounds), peeled, seeded, and cut into 1-inch dice
• 1 (19-ounce) can chickpeas, drained, rinsed, and dried
• 1/4 cup extra-virgin olive oil
• 1 tablespoon mild curry powder
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 3 cups plain whole-milk yogurt
• 3/4 cup finely chopped cilantro
• 3 tablespoons fresh lemon juice

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