One lone butternut squash has been hanging out in the cool recesses of my basement since November and I was starting to feel a bit sorry for it. I mean, he must have been feeling very neglected, right?

So this weekend I rescued him. That is to say- I cut him up, roasted him, and tossed him into this totally satisfying warm salad. I’m sure he’s much happier now. Okay, maybe not, but I am!

 

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Warm Butternut Squash and Chickpea Salad

Serves 4. Adapted from Smitten Kitchen.

Ingredients:

For salad:
1 medium butternut squash (about 2 to 2 1/2 lbs), peeled, seeded, and cut into 1 1/2-inch pieces
2 medium garlic cloves, minced
2 Tbsp olive oil
Salt
1 - 15 oz can chickpeas, drained and rinsed (1 1/2 cups)
1/4 a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro

For tahini dressing:
1 medium garlic clove, finely minced
pinch of salt
1/4 cup lemon juice
3 Tbsp well-stirred tahini
2 Tbsp water
2 Tbsp olive oil

Directions:

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool slightly.

Meanwhile, make the tahini dressing:
In a small bowl, whisk together the garlic, salt and lemon juice. Add the tahini and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro in a mixing bowl. Add the tahini dressing to taste, and toss carefully. Serve immediately.

Butternut Squash on FoodistaButternut Squash 

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