Ingredients
Salad
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded and cut into 1 1/2-inch cubes
1 clove garlic, pressed
1/2 teaspoon ground allspice
2 tablespoons olive oil
Salt to taste
2 cups cooked chickpeas (either drained from a can or cooked yourself)
1/4 of a medium red onion, finely chopped
1 handful coarsely chopped cilantro leaves
Tahini Sauce
3 tablespoons tahini paste
1 clove garlic, pressed
1/4 cup lemon juice
2 tablespoons olive oil
2 to 4 tablespoons water, as needed
Hefty pinch sugar
Salt to taste
Preparation
Preheat the oven to 425 degrees F.
In a large bowl, combine the squash cubes, garlic, allspice, olive oil and a 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 20 to 30 minutes, or until soft. Remove from the oven and cool.
Meanwhile, make the tahini sauce. In a small bowl, whisk together the tahini, garlic, lemon juice, olive oil and the smaller amount of water. Add the sugar and salt, taste for seasoning, then add additional water until it thins to a thick-yet-pourable consistency.
To assemble the salad, scatter the squash, chickpeas, onion and cilantro on a serving bowl or individual plates. Dress with the tahini sauce and serve.
