We tried a new recipe tonight and it was a winner! This vegetarian (or vegan is you use non-dairy yogurt) entree is so delicious and filling that I could not finish my bowlful.

You can get the recipe here. https://www.foodandwine.com/recipes/curry-roasted-butternut-squash-and-chickpeas I did not make any alterations to the recipe except to cut the number of servings down. As a kitchen tip I would suggest buying a bag of already cut up butternut squash. The most time consuming job is to peel and cut up the squash. When roasting the chickpeas and butternut squash I added some cauliflower because I was afraid it would not be filling enough. I was wrong. It was very filling.

I served the roasted vegetables over some leftover farro and shredded kale and dressed the whole thing in a yogurt/lemon cilantro sauce. No oil or mayo involved.

I am looking forward to leftovers for lunch today!