I wanted to get a couple more butternut squash recipes made before they were completely out of season. If you frequent Smitten Kitchen, then I am sure you noticed the Butternut and Chickpea Salad. I was so excited to make this.
Unfortunately, my tahini was rancid! I whisked the dressing together and thankfully, tasted it before I dressed the salad. It was horrible. The good thing is that I took it back and got a refund the next day. The bad thing- I don't know exactly how this salad tastes with the dressing.
I just decided to dress it with a little lemon juice and olive oil and I served it on some fresh spinach. I added a little cottage cheese to mine after I took pictures and also sprinkled on some sesame seeds.
It was delicious. I am sure everyone who tried it would agree.
For tahini dressing:
In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.
Meanwhile, make the tahini dressing: 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. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.
To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.
Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge.