Categories: Salad

Ingredients

• 2 cloves garlic, minced
• salt
• 4 to 6 cups peeled and cubed winter squash such as butternut
• 4 Tbsp. olive oil, divided use
• 1/2 tsp. ground allspice
• Ground black pepper
• Juice from one large lemon
• 3 Tbsp. tahini paste
• 2 Tbsp. water
• 1 1/2 cups home cooked or canned chickpeas, drained
• 1/2 small red onion, finely chopped or thinly sliced (see note)
• 1/4 to 1/3 cup roughly chopped fresh cilantro OR flat-leaf parsley

Directions

1. Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
2. Mash the garlic with few pinches of salt to form a paste.
3. In a bowl, toss the squash with half of the garlic, 2 Tbsp. of the olive oil, the allspice and a generous grind of black pepper. Arrange the squash on the prepared baking sheet and roast 20 to 25 minutes or until squash is tender. Cool slightly.
4. Meanwhile, whisk together the remaining garlic, the lemon juice and the tahini, whisking until smooth. Whisk in the remaining olive oil and the water to thin. Taste and season with salt and pepper.
5. Combine the squash, chickpeas, red onion and cilantro in a mixing bowl. Drizzle in tahini sauce and gently toss to coat. Season with salt, pepper and olive oil. Serve immediately.

6. Note: to tame the “bite” of the onion, soak the cut onion in cold water for 10 to 15 minutes, then drain well and pat dry before adding to the salad.

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