Saturday, September 25, 2010

Warm Butternut Squash and Chickpea Salad

1 med butternut squash peeled seeded, cut into cubes
1 med garlic clove minced
2 T olive oil
1 can chickpeas, drained
1/4 med red onion, finely chopped
1/4 c chopped cilantro or parsley
1 med clove of garlic minced with salt
1/4 c lemon juice
3 T well stirred tahini
2 T water
2 T olive oil, plus more to taste

preheat over 425
combine squash, garlic, allspice, olive oil, and a few pinches of salt
toss until coated and roast for 25 min
make the tahini dressing by whisking garlic with lemon juice add tahini and wisk
add water and olive oil, whisk
combine squash, chickpeas, onion, cilantro
add dressing to taste

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