Warm Butternut Squash and Chickpea Salad
From Molly Wizenberg
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.
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