Ingredients

• 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, drained and rinsed
• 1/4 of a medium red onion, finely chopped
• 1/4 cup coarsely chopped cilantro leaves

Directions

1. Preheat the oven to 425 degrees Fahrenheit.

2. In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a good pinch or two of salt.

3. Using a large spoon or your hands, toss until the squash pieces are evenly coated.

4. Turn them out onto a baking sheet, and bake for 15 to 25 minutes, or until soft.

5. Remove from the oven and cool.

6. To assemble the salad, combine the squash, chickpeas, onion, and cilantro in a mixing bowl.

7. Add tahini sauce to taste, and toss carefully. Alternatively, you can also serve the salad undressed, with the tahini sauce on the side.

8. Serve, with additional salt for sprinkling.

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