Curry-Roasted Butternut Squash And Chickpeas

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2 large butternut squash (5 1/2 pounds)—peeled, seeded and cut into 1-inch dice

One 19-ounce can chickpeas—drained, rinsed and dried

1/4 cup extra-virgin olive oil

1 tablespoon mild curry powder

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground pepper

3 cups plain whole-milk yogurt

3/4 cup finely chopped cilantro

3 tablespoons fresh lemon juice

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