Butternut Squash and Chickpea Salad

Around this time of year, I find myself unable to resist the gorgeous butternut squashes piled high at grocery stores and farmers’ markets. I always buy a few, tempted by vague thoughts of meals with the squash’s sweet richness and autumnal orange hue. Then I find myself at home trying to come up with the best ways to actually use my newly acquired ingredient. This warm salad is a somewhat unusual combination of flavors, with chickpeas, allspice, and tahini as major players alongside the butternut squash. The result is fantastically addictive and a great alternative to the more common recipes using butternut squash. This salad works equally well as an appetizer or main course.

Butternut Squash and Chickpea Salad (adapted from Smitten Kitchen)
Yield: 4 servings

Ingredients:

• 1 medium (2 – 2 1/2 lb) butternut squash, peeled, seeded, and cut into 1 1/2″ pieces
• 1 garlic clove, minced
• 1/2 tsp ground allspice
• 2 Tbsp olive oil
• 1/4 tsp kosher salt
• 1 (15 oz) can chickpeas
• 1/4 of a medium red onion, diced
• 1/4 cup fresh parsley or cilantro, chopped
• tahini dressing (see below)

Method:

1. Preheat the oven to 425 degrees.
2. In a large bowl, combine 1 medium (2 – 2 1/2 lb) butternut squash, peeled, seeded, and cut into 1 1/2″ pieces, 1 garlic clove, minced, 1/2 tsp ground allspice, 2 Tbsp olive oil,and 1/4 tsp kosher salt. Toss thoroughly, then transfer to a baking sheet.
3. Roast for 25 minutes or until the squash pieces are soft. Remove from the oven and let cool.
4. Combine the cooled butternut squash with 1 (15 oz) can chickpeas, 1/4 of a medium red onion, diced, and 1/4 cup fresh parsley or cilantro, chopped. Add tahini dressing to taste, and toss gently.

Tahini Dressing
Yield: about 3/4 cup salad dressing

Ingredients:

• 1 garlic clove, minced
• 1/4 tsp kosher salt
• 1/4 cup lemon juice
• 3 Tbsp well-stirred tahini
• 2 Tbsp water
• 2 Tbsp olive oil

Method:

1. In a small bowl, whisk together 1 garlic clove, minced, 1/4 tsp kosher salt, and 1/4 cup lemon juice.
2. Add 3 Tbsp well-stirred tahini, and whisk to blend.
3. Add 2 Tbsp water and 2 Tbsp olive oil, then whisk well. Add additional water, if needed, to thin to desired consistency. Taste, and adjust seasoning.