I feel a little silly coming to this space to tell you about a recipe that took the internet by storm (checks notes, squints eyes) TEN YEARS AGO. I’ve been making it for years without a peep on this blog, but this fall I learned it’s very easy to double, triple, and even sextuple the recipe. So now I’m here to share the gospel of chickpea and butternut squash salad with tahini dressing.
A local friend who I met through this blog has developed a crew of kiddush makers for the Conservative synagogue in town. Our volunteer group gathers in the kitchen every few weeks when it’s our turn to get the meal on the table. I’ve been tapped to do the menu planning, and it’s been a learning process. I think December’s Chinese food themed luncheon, with lo mein, magic tofu, Asian slaw, and gingery roasted broccoli salad, all served on top of white rice, was the best one we’ve churned out so far.
But for one of our earlier meals this fall, I made this chickpea and butternut squash salad with a tahini dressing using six butternut squashes I had piling up in my kitchen from the end of the fall CSA. I made it again this week in my own kitchen with tahini I picked up from Buy Nothing Northampton. As you can see in the photo, Rich tossed his with arugula we had in the fridge for a little something extra.
I think this is technically supposed to be served warm, but since it travels well and makes great leftovers, I’m not too picky about the temp it’s served at.
Butternut and Chickpea Salad with Tahini Dressing (Adapted from Smitten Kitchen)
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
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
For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
Juice from half a lemon
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, 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. You might need to add more water to thin it out.
To assemble the salad, combine the squash, chickpeas, and onion in a mixing bowl. Add the tahini dressing to taste, and toss carefully.