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

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