This recipe is from Smitten Kitchen, but there’s a similar one in the Jerusalem cookbook. Serve this salad warm, but leftovers are also tasty chilled. I prefer using Kabocha squash, as you don’t need to peel it. However, butternut squash or sweet potatoes work equally well.
Laura
Salad:
- 2 1/2 pounds winter squash, peeled and cut into 1″ pieces
- 3 garlic cloves, minced
- 1/2 teaspoon allspice or nutmeg
- 2 tablespoons olive oil
- Salt
- 1 (15-oz) can chickpeas, drained and rinsed (1 1/2 cups)
- 1/2 red onion, finely diced
- 1/2 cup cilantro, coarsely chopped
Dressing
- 1 garlic clove, minced
- Pinch of salt
- 1/4 cup lemon juice
- 3 tablespoons tahini, well-stirred
- 2 tablespoons water
- 2 tablespoons olive oil, more to taste
Preheat oven to 425°F. In a large bowl, combine squash, garlic, allspice/nutmeg, olive oil and a few pinches salt. Toss until evenly coated. Roast on a lined baking sheet for 15-20 minutes, or until soft. Let cool.
Make dressing: In a small bowl, whisk together garlic and lemon juice. Add tahini and whisk to blend. Add water and olive oil and whisk well. Taste for seasoning.
Assemble: Combine squash, chickpeas, onion and cilantro in a mixing bowl Add tahini dressing to taste and toss carefully. Serve immediately.
Spencer Family Cookbook 