Sweet Butternut Squash with Yogurt
~250 gr butternut squash, peeled, cut in a little bit larger than bite-size
100-150 gr lean ground beef
1 small onion, sliced
1 garlic clove, chopped
3 tbsp extra virgin olive oil
1/3 cup chickpeas, in can, rinsed
1/3 cup water, hot
1/2 tsp red pepper, powder
2 tbsp creamy yogurt
Saute the ground beef with onion, salt and pepper. Add the garlic, olive oil, chickpeas, squash and water. Put the lid on. Cook until the squash is tender over low heat.
Place the creamy yogurt in a bowl. Take 2 spoons of juice of the dish and pour into the bowl. Whisk them well. Slowly pour this mixture over the dish, stir. Turn the heat off. Sprinkle some mint and serve.