Butternut Squash and Tahini Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Adapted from Casa Moro Ingredients:
1 medium butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces (about 2 to 2 1/2 lb.) |
1 medium garlic clove, pressed |
1/2 teaspoon ground allspice |
2 tablespoons olive oil |
salt |
one 15-ounce can chickpeas, drained and rinsed |
1/4 of a medium red onion, finely chopped |
1/4 cup coarsely chopped cilantro leaf |
1 medium garlic clove, finely minced with a pinch of salt |
3 1/2 tablespoons lemon juice |
3 tablespoons well-stirred tahini |
2 tablespoons water |
2 tablespoons olive oil, plus more to taste |
Directions:
1. Preheat the oven to 425 degrees Fahrenheit.
2. In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a good pinch or two of salt. Using a large spoon or your hands, toss until the squash pieces are evenly coated.
3. Turn them out onto a baking sheet, and bake for 15 to 25 minutes, or until soft. Remove from the oven and cool.
4. Meanwhile, make the tahini sauce. In a small bowl, whisk together the garlic and lemon juice.
5. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon.
6. To assemble the salad, combine the squash, chickpeas, onion, and cilantro in a mixing bowl.
7. Add tahini sauce to taste, and toss carefully.
8. Serve, with additional salt for sprinkling.
9. Note: This salad, lightly dressed, keeps beautifully in the fridge. (Hold a little of the tahini sauce on the side, for dressing at the table.) Before serving, warm slightly with quick jolt in the microwave.
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