Warm Butternut and Chickpea Salad with Tahini Sauce (recipe from Episode 2)

Warm Butternut and Chickpea Salad with Tahini Sauce
Adapted from Casa Moro
Serves 4

For salad:
1 medium butternut squash (about 2 to 2-1/2 lb.), peeled, seeded, and cut into 1-1/2-inch pieces
1 medium garlic clove, pressed
1/2 tsp. ground allspice
2 Tbsp. olive oil
Salt
One 15-ounce can chickpeas (preferably Goya, Bush’s, or Progresso brand), drained and rinsed
1/4 medium red onion, finely chopped
1/4 cup coarsely chopped cilantro leaves

For tahini sauce:
1 medium garlic clove, finely minced with a pinch of salt
3-1/2 Tbsp. lemon juice
3 Tbsp. well-stirred tahini
2 Tbsp. water
2 Tbsp. olive oil, plus more to taste

1. Preheat the oven to 425°F.

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. Turn them out onto a baking sheet, and bake for 15 to 25 minutes, or until soft. Remove from the oven and cool.

3. Meanwhile, make the tahini sauce. In a small bowl, whisk together the garlic and lemon juice. 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. If the your tahini is at all bitter, or if the lemon is too much, a little additional oil should correct it.

4. To assemble the salad, combine the squash, chickpeas, onion, and cilantro in a mixing bowl. Add tahini sauce to taste, and toss gently. Serve.

7 thoughts on “Warm Butternut and Chickpea Salad with Tahini Sauce (recipe from Episode 2)

  1. Sarah

    Wow. I made this salad for dinner tonight, and it was fantastic. Looking forward to more delicious recipes!

  2. Katie

    I laughed so hard listening to this. My friends and I have a “soup night club” and the “hazing” to get into the club is a butternut squash soup. Because they are so darned hard to peel. Practically impossible. And harder to cut. Glad we aren’t the only ones with squash issues!

  3. Tamara

    I have read orangette forever and now spilled milk. you guys are hilarious. thanks for making my day in boring twin falls, idaho.

  4. Jessica

    My local independent grocery store sells cubes of peeled butternut squash, reasonably fresh. So what if it costs twice what an unpeeled squash would? It’s still way under my hourly rate for the work involved, not even reckoning the misery involved.

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