Roasted Butternut Squash and Chickpea Salad
- 1 medium butternut squash, cut into 1-inch pieces, OR, if you’re lazy like me, one package of pre-cut and -peeled butternut squash
- 1 clove of garlic, minced
- 1/2 tsp. ground allspice
- 2 T. olive oil
- salt
- 1 15-ounce can of chickpeas, drained
- 1/4 of a medium red onion, chopped (ahh, here was my problem: I apparently can’t read, and I added half a red onion. Don’t make my mistake! Stick with a quarter of that onion.)
- 1/4 c. chopped cilantro
For the dressing:
- 1 clove of garlic, minced
- a pinch of salt
- 3 T. lemon juice
- 3 T. tahini (I had to stir mine up vigorously because it had managed to separate and become a pain in the arse.)
- 2 T. water
- 2 T. olive oil
Preheat the oven to 425F.
Mix the squash, salt, allspice, garlic, and olive oil together in a large bowl until the squash is well coated. Spread the pieces out in a single layer on a baking sheet, and stick them in the oven for about 20 to 25 minutes, or until the squash is soft and cooked through.
While the squash is baking, make the dressing: Just mix everything together very well. I used my cool immersion blender’s whisk attachment, which took care of the stiff, sticky tahini in no time. Add more or less olive oil and salt to taste.
Once the squash is cooked, mix it together with the chickpeas, onions, cilantro, and the tahini dressing. Top it perhaps with a bit more cilantro, and you are good to go. Easy, fast, delicious, and hey–healthy or some stuff! I love it when that happens.