Curried-Chicken And Vegetable Pan Roast

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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

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