toasted butternut squash and chickpea medley salad

Cozy Butternut Squash and Chickpea Salad with Zesty Tahini Drizzle

Servings: 4

Ingredients

- 1 medium butternut squash (approximately 2 to 2.5 pounds), peeled, seeded, and cut into 1.5-inch cubes - 1 medium clove of garlic, minced or pressed - 1/2 teaspoon ground allspice (optional) - 2 tablespoons olive oil - Salt to taste - 1 can (15 ounces) chickpeas, rinsed and drained (about 1.5 cups) - 1/4 of a medium red onion, finely chopped - 1/4 cup coarsely chopped fresh cilantro or parsley

Tahini Dressing

- 1 medium clove of garlic, finely minced with a pinch of salt - 1/4 cup lemon juice - 3 tablespoons tahini, well-stirred - 2 tablespoons water - 2 tablespoons olive oil, and more to taste

Cooking Time

Preparation: 15 minutes

Cooking: 25 minutes

Instructions

1. Step 1: Prepare the Squash Begin by preheating your oven to 425°F (220°C). In a large mixing bowl, toss together the butternut squash, minced garlic, allspice (if using), olive oil, and a sprinkle of salt until the squash is well-coated. Spread the squash out on a baking sheet and roast for 25 minutes, or until tender. Once done, take it out and let it cool.
2. Step 2: Make the Tahini Dressing While the squash is cooling, prepare the tahini dressing. In a small bowl, whisk together the minced garlic and lemon juice. Incorporate the tahini, mixing until smooth. Gradually add in the water and olive oil as you whisk, adjusting the texture to your liking. Taste the dressing and adjust seasoning as necessary; it should have a rich tahini flavor balanced with a refreshing lemony touch. You might find it needs more water to achieve your desired consistency.
3. Step 3: Combine and Serve In a large bowl, combine the roasted butternut squash, chickpeas, chopped onion, and cilantro or parsley. Toss everything together, adding the tahini dressing according to your preference. You can either mix it in or serve the dressing on the side for guests to help themselves. Enjoy your salad immediately!