This is another photo from my "oh crap we forgot to take a picture before dinner" series. I just love posting slightly appetizing pictures of leftovers on plastic plates in my office.Anyhoo ... this is a really great salad. I am not a huge butternut squash fan, and when I do eat it I prefer a savory preparation (no maple syrup or brown sugar for me). This salad is one I read about on Orangette. She lifted it from the Casa Moro Cookbook (which I haven't read yet, but will be soon).
This doesn't really need a recipe, but I'll post it below anyway. The tahini/lemon combo is great on the squash. If you are a cilantro-hater (you know who you are) try parsley, mint and/or fennel fronds instead.
Butternut Squash and Chickpea Salad
- 1 butternut squash (about 2 1/2 pounds), peeled, seeded and cut into bite-size chunks (your call on what "bite size" means, just make sure the pieces are about the same size)
- 1 finely minced clove of garlic
- drizzle of olive oil
- salt and pepper
- 1 can chickpeas, drained
- 1/4 cup finely chopped red or sweet onion (or scallions)
- 1/4 cup finely chopped cilantro (or one of the alternate herb options above)
- 3 tablespoons tahini (stir it well before measuring)
- 3 tablespoons lemon juice (about 1 lemon's worth of juice)
- 3 tablespoons olive oil
- 2 tablespoons water
While the squash is roasting, toss the chickpeas, onion and cilantro together in a bowl.
Make the dressing: whisk or shake together (in a jar) the tahini, lemon juice, 3 tablespoons olive oil and water. Taste for salt and pepper.
When the squash is done, throw it into the bowl with the chickpeas. Toss with the dressing (you may not need all of it) and serve.
This makes super leftovers, but definitely follow Molly's (and my) advice, and heat the leftovers up to just warm before eating. Toss with a little more dressing.
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