Warm Butternut Squash and Chickpea Salad

Recipe from Orangette.com.


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.

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