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The primary reason this recipe initially appealed to me was the idea of whole-roasting the squash (read: no peeling! yay!). Then I discovered that the combination of fresh herbs and the lemon garlic sauce really make this dish sing. The only real changes I made to the original recipe are substituting a non-dairy sour cream for the greek yogurt and I skipped the bit about pan searing the squash, since I was short on time.



  • 1 small butternut squash (about 1½ pounds)
  • ½ cup non-dairy sour cream or plain coconut yogurt
  • 4 garlic cloves, chopped, garlic granules
  • 2 tablespoons fresh lemon juice, divided
  • salt, freshly ground pepper
  • 4 tablespoons olive oil, divided, plus more for drizzling
  • 1 15-ounce can chickpeas, rinsed, patted dry
  • 1 medium onion or 2-3 shallots, chopped
  • 2 tablespoons curry powder
  • 2 watermelon radishes, trimmed and peeled, very thinly sliced
  • 1 cup parsley, mint, and/or cilantro leaves
  • 2 tablespoons pomegranate seeds (optional)


  • Preheat oven to 425°. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Cut squash into large pieces.

  • Meanwhile, mix sour cream, garlic granules or fresh garlic to taste, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

  • Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in cumin and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl.

  • Spoon chickpea mixture over squash, then dollop reserved lemon-garlic sauce around.

  • Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.