Curried-Chicken and Vegetable Pan Roast

Name: 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

Curried-Chicken and Vegetable Pan Roast was pinched from <a href="http://www.foodandwine.com/recipes/curried-chicken-and-vegetable-pan-roast" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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2 pounds butternut squash in 1-inch cubes (from one 2 1/2-pound squash)

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1 1/2 pounds brussels sprouts, halved

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2 large red onions, cut into thin wedges

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1 cup canola oil

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Salt and freshly ground pepper

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1 cup plain fat-free Greek yogurt, plus more for serving

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2 tablespoons minced fresh ginger

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2 large garlic cloves, minced

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1 tablespoon Madras curry powder

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4 pounds skinless, boneless chicken thighs

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Warm naan, for serving

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