Warm Butternut Squash and Chickpea Salad

Recipe from Orangette.com.

ingredients

1 medium butternut squash, peeled, seeded and cut into 1 1/2 inch pieces

1 medium garlic clove, minced

1/2 teaspoon ground allspice

2 tablespoons olive oil

One 15 ounce can chickpeas, drained and rinsed

1/4 cup of medium red onion, finely chopped

1/4 cup coarsely chopped fresh cilantro or parsley


For the dressing:

1 medium garlic clove, minced

1/4 cup lemon juice

3 tablespoons well stirred tahini

2 tablespoons water

2 tablespoons olive oil, plus more to taste

instructions

Preheat oven to 425º

In a large bowl, combine the butternut, garlic, allspice, olive oil and a few pinches of salt.  Toss the squash pieces until evenly coated.  Roast them for 25 minutes or until soft.  Remove from the oven and cool.


Make the dressing: whisk the garlic and lemon juice in a small bowl.  Add the tahini and whisk to blend.  Add the water and olive oil, whisk well, and taste for seasoning.  Thin with a little water if necessary.


Combine the squash, chickpeas, onion and cilantro or parsley in a mixing bowl.  Either add the tahini dressing to taste and toss carefully, or serve the salad with the dressing on the side.

meal or course
brunch, buffet, dinner, lunch, side, vegetable dish