Warm Butternut Squash Salad

Nothing smells better than roasted squash on a fall afternoon!


1 medium butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced
1/2 tsp. ground allspice (I skip this)
2 T. EVOO
Salt, to taste
1-15oz. can chickpeas, drained and rinsed
1/4 C. red onion, diced
1/4 C. fresh parsley, diced

For tahini dressing:
1 medium garlic clove, minced
1/4 C. lemon juice
3 T. well-stirred tahini (sesame paste)
2 T. water
2 T. EVOO

Preheat the oven to 425°F.

Combine the butternut squash, garlic, allspice, olive oil, and salt. Toss to coat. Roast on baking sheet @ 425* for 25 minutes, or until soft. Let cool.

In a small bowl, whisk together the garlic 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 or parsley in a mixing bowl. Drizzle tahini dressing. Serve immediately.

{LDM}