This recipe has been sitting on my list for over a year. I’ve just been waiting, patiently, for a butternut squash through my CSA. Last week, I got one. It was huge. I sliced it up, roasted it and used have in this and half in a soup recipe. Thank you, Orangette, for this beautiful, very filling, warm fall salad.
- 1 medium butternut squash (about 2 to 2 ½ lb.) – peeled, seeded, and cut into 1 ½-inch pieces
- 1 garlic clove – diced
- 2 T. olive oil
- One 15-ounce can chickpeas – drained and rinsed
- ¼ of a medium red onion – finely chopped (oops! I forgot this, but you should remember it!)
- ¼ C. coarsely chopped cilantro leaves
- 1 garlic clove – finely minced with a pinch of salt
- 3 +T. lemon juice
- 3 T. well-stirred tahini
- 2 T. water
- 2 T. olive oil – plus more to taste
Start by roasting your squash at 425 for about 20 minutes. Before going into the oven, mix it with the oil, garlic and salt and pepper and spread it out on a big cookie sheet to roast.
In a bowl, mix together the lemon juice, water, tahini, garlic, and olive oil. Taste it and add more water, lemon juice or oil as needed.
Mix the salad together in a large bowl with the garbanzo beans, onions, slightly cooked down squash and about half the dressing. Season with salt and pepper to taste. Plate and drizzle with a little dressing. Enjoy warm or cold.
Notes: The dressing was a lovely nutty flavor and went very well with the squash. Great for lunch leftovers!
Servings: 4 servings