Curried Chicken and Vegetable Pan Roast
Ingredients
- 2 pounds butternut squash in 1-inch cubes (from one 2 1/2-pound squash)
- 1 1/2 pounds brussels sprouts, halved
- 2 large red onions, cut into thin wedges
- 1 cup canola oil
- Salt and freshly ground pepper
- 1 cup plain fat-free Greek yogurt, plus more for serving
- 2 tablespoons minced fresh ginger
- 2 large garlic cloves, minced
- 1 tablespoon Madras curry powder
- 4 pounds skinless, boneless chicken thighs
- Warm naan, for serving
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