Warm Butternut Squash and Chickpea Salad

From Molly Wizenberg

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

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.