Butternut Squash And Tahini Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 medium butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces (about 2 to 2 1/2 lb.)
• 1 medium garlic clove, pressed
• 1/2 teaspoon ground allspice
• 2 tablespoons olive oil
• salt
• one 15-ounce can chickpeas, drained and rinsed
• 1/4 of a medium red onion, finely chopped
• 1/4 cup coarsely chopped cilantro leaf
• 1 medium garlic clove, finely minced with a pinch of salt
• 3 1/2 tablespoons lemon juice
• 3 tablespoons well-stirred tahini
• 2 tablespoons water
• 2 tablespoons olive oil, plus more to taste

Recipe

• 1 preheat the oven to 425 degrees fahrenheit.
• 2 in a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a good pinch or two of salt. using a large spoon or your hands, toss until the squash pieces are evenly coated.
• 3 turn them out onto a baking sheet, and bake for 15 to 25 minutes, or until soft. remove from the oven and cool.
• 4 meanwhile, make the tahini sauce. in a small bowl, whisk together the garlic and lemon juice.
• 5 add the tahini, and whisk to blend. add the water and olive oil, whisk well, and taste for seasoning. the sauce should have plenty of nutty tahini flavor, but also a little kick of lemon.
• 6 to assemble the salad, combine the squash, chickpeas, onion, and cilantro in a mixing bowl.
• 7 add tahini sauce to taste, and toss carefully.
• 8 serve, with additional salt for sprinkling.
• 9 note: this salad, lightly dressed, keeps beautifully in the fridge. (hold a little of the tahini sauce on the side, for dressing at the table.) before serving, warm slightly with quick jolt in the microwave.