This was a great dish. You can just eat it along with a green salad for a whole meal or serve it as a side. I topped some spinach with the warm salad, but I think I like it better separate.
Ever since I got my pressure cooker, I try to keep cooked beans and chickpeas in the freezer for meals like this...taste better than canned and just as convenient for a quick weeknight dinner. The leftovers kept well too, so I'm sure the salad wouldn't suffer too much by making it ahead. Just dress lightly before serving if that's your plan...and serve the rest of the dressing on the side.
Warm Butternut and Chickpea Salad with Tahini Dressing:
(Discovered on Smitten Kitchen who adapted from Orangette, who adapted it from Casa Moro)
Yield: 4 servings
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1/2-inch pieces
1 medium garlic clove, minced or pressed
2 tablespoons olive oil
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley
For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste
Preheat the oven to 425°F.
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.
While your squash is roasting, 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. I actually just mix all the dressing ingredients to taste and forgo measurements. Thin the dressing with more water if you want, but make sure it's good and lemony too.
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.
Next time I'll keep the squash salad and my green salad separate...