Butternut Squash Casserole

        My friend Ava brought this flavorful casserole to my pot luck birthday party. She got the recipe from her friend Zora and added the roasted seeds to serve on the side. Zora thinks she found it in Food & Wine. If we stole it from you, please forgive us.

Serves 6 to 8 as a side dish

Preheat oven to 400
Peel and dice a butternut squash about 1 1/2 lbs. (4 to 6 cups)
Drain and rinse a can of chick peas
Slice a medium sized onion into thin half moons (1 cup)
3 Tablespoons of good curry powder
salt and pepper
2 tablespoons olive oil
Toss all in a bowl until well oiled and mixed. Scrape into a baking dish.
Roast an hour or so until onions blacken and squash is tender, turning once.
Wash and roast lightly salted seeds to serve on the side

Yogurt Sauce

1 cup or more Greek yogurt
1/3 cup chopped cilantro
2 tablespoons lime juice
dash sugar to taste

Combine well, adjust lime & sugar to taste

Cafe Fiorello