Try this tasty twist on squash by adding sesame flavour and chickpeas.
Serves 4 people
Method
- Preheat the oven to 425°F.
- In a large bowl, combine the butternut squash, garlic, allspice, 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.
- To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl.
- For the dressing, whisk all the rest of the ingredients together.
- Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.
Ingredients
- 1 medium butternut squash (about 2 to 2½ pounds), peeled, seeded, and cut into 1½-inch pieces
- 1 medium garlic clove, minced or pressed
- 0.5 teaspoon(s) ground allspice
- 2 tablespoon(s) olive oil
- 1 dash(es) salt
- 1 15-ounce can chickpeas, drained and rinsed (1½ cups)
- 0.25 medium red onion, finely chopped
- 1 medium garlic clove, finely minced with a pinch of salt
- 0.25 lemon juice
- 3 tablespoon(s) well-stirred tahini
- 2 tablespoon(s) water or more to make thinner
- 2 tablespoon(s) olive oil, plus more to taste
Recipe donated by Ashurst Organics vegetable box scheme
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