Heat oven to 425 degrees. Place the butternut squash on a rack in the oven and cook for an hour or longer (I placed a cookie sheet underneath in case of leaks), until a knife goes through easily. Remove carefully, remove the stem, and when it cools, tear into large chunks, peeling off the skin as you go. Discard the part with the seeds.

While the squash is cooking, you can make the yogurt sauce by whisking together the yogurt, the grated garlic, the lemon juice, salt (to taste), and Aleppo pepper.

In a non-stick skillet, heat two tablespoons of the olive oil on medium-high heat. Add the chickpeas, toss all around, and cook for a while — at least five minutes — until brown and crispy all over. Some of them might pop; don’t be scared. When they’re good and crisp, add the onion and remaining garlic and cook another five minutes, until the often is soft. Finally, add the curry powder, toss all around, sprinkle generously with salt, toss again, and remove to a bowl.

Now, in the same skillet, heat the remaining two tablespoons of olive oil and sear your butternut squash pieces, cut-side down, until deep-golden brown. Flip, sear a little on the other side, and season with salt.

To plate: lift squash into serving bowls, spoon on the chickpeas, dollop on the yogurt sauce, and sprinkle with parsley and pomegranate seeds, if you have them.