Warm Butternut Squash and Chickpea Salad

Try this tasty twist on squash by adding sesame flavour and chickpeas.

Serves 4 people


 

  • 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

 

  1. Preheat the oven to 425°F.
  2. In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt.
  3. Toss the squash pieces until evenly coated.
  4. Roast them on a baking sheet for 25 minutes, or until soft.
  5. Remove from the oven and cool.
  6. To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl.
  7. For the dressing, whisk all the rest of the ingredients together.
  8. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Method

  1. Preheat the oven to 425°F.
  2. In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt.
  3. Toss the squash pieces until evenly coated.
  4. Roast them on a baking sheet for 25 minutes, or until soft.
  5. Remove from the oven and cool.
  6. To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl.
  7. For the dressing, whisk all the rest of the ingredients together.
  8. 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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