Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

For salad:

1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, pressed
1/2 teaspoon ground allspice
2 tablespoons olive oil
Salt
15-ounce can chickpeas, drained and rinsed
1/2 cup red onion, finely chopped
1/4 cup coarsely chopped cilantro leaves

For tahini sauce:

1 medium garlic clove, finely minced with a pinch of salt
3 1/2 tablespoons lemon juice
1/4 cup well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Directions:

Preheat the oven to 425 degrees Fahrenheit.

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. Turn them out onto a baking sheet, and bake for 30 to 45 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini sauce. 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.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro in a mixing bowl. Add tahini sauce to taste, and toss carefully. (Alternatively, you can also serve the salad undressed, with the tahini sauce on the side. That way, each person can use as much or as little as they want, and the individual ingredients taste a little brighter, too.) Serve, with additional salt for sprinkling.

Serves 4.

Nutrition:

Substitutions:

I sauteed the red onion and then added the drained chick peas, just so everything was warm. I didn’t add any oil to the sauce, but did add some allspice

Recipe courtesy of Orangette.