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