I haven’t posted a recipe in a while (probably because I haven’t really been cooking many new recipes lately), but I did make this winter salad, which was so delicious that I had to share. It’s like deconstructed hummus with butternut squash – two of my favorite foods! Dan and I made it for dinner twice last week. I think butternut squash are almost out of season, so hurry to get one and make this salad!!
For the salad:
1 small butternut squash, peeled and cut into bite-sized pieces
1 garlic clove, pressed
A few sprinkles of cumin (original recipe called for allspice, but I thought that sounded odd… cumin was good!)
Olive oil
Salt
One 15-oz can of chickpeas, drained and rinsed
Quarter of a red onion, finely chopped
¼ cup chopped cilantro leaves
For tahini sauce:
1 garlic clove, pressed
3 to 4 T. lemon juice
3 T. tahini
2 T. water
Olive oil to taste
Preheat oven to 425. On baking sheet, toss together the squash, garlic, cumin, some olive oil (just to coat), and a sprinkle of salt. Bake 15-25 minutes, or until soft. Let cool slightly.
Make the tahini sauce by whisking together garlic, lemon, and tahini, and then adding water and olive oil. Add some salt to taste. It will be a bit bitter on its own, but balances the sweet squash.
Toss together the squash, chickpeas, red onion, and cilantro, and half the dressing. Serve with additional dressing on the side (we found we liked a bit more). Yum!
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