Happy Thursday blogger friends! I have good news and bad news. The good news is this butternut squash recipe. The bad news (for me) is that my beloved camera broke again (I can't blame Canon though due to the unfortunate incident where it bumped the side of the car). On the positive side at least there is a 60 day warranty on the work so back it goes to be fixed tomorrow. The photo below is the last one I got before it went on the blink again.
Is everyone ready for the weekend? What are your plans? Mine are to hit the St. Augustine Farmers market and to head to my parent's house for Easter. I'm off work tomorrow to take my daughter to a follow up allergist appointment and get some errands done.
Now, down to business.
How gorgeous does this look? Well it tastes just as good and is perfect for spring. It's salty, sweet, creamy and crunchy all at the same time.
Butternut Squash and Chickpea Salad with Tahini Dressing
Adapted from A Year in the Kitchen
Salad:
3 lb. butternut squash, peeled, seeded, and cut into 1 inch pieces
1 yellow onion, chopped
1 tsp minced garlic
1/8 tsp ground nutmeg
Kosher salt, to taste
1 (15 oz) can of chickpeas, drained
2 Tbsp extra virgin olive oil
3/4 cup coarsely chopped cilantro leaves (I like a lot but feel free to use less)
Dressing:
Juice of 1 lemon or 2 Tbsp fresh lemon juice
2 Tbsp tahini
1 Tbsp olive oil
1 Tbsp water
1 packet Truvia (or other sweetener of choice)
Salt and pepper
Directions
1. Preheat the oven to 425F.
2. In a large bowl mix the squash, onion, garlic, nutmeg, salt and chickpeas (I added them now as I like them a little crunchy).
3. Drizzle with olive oil and toss.
4. Bake for 20 minutes then broil on high for five minutes (this will add a lovely caramelization), remove from oven and let cool.
5. Whisk together dressing ingredients.
6. Add the squash mixture back to the large bowl and add the cilantro and dressing. Toss gently.
7. Serve at room temperature.
6 comments:
The salad looks great.
I really like that you use Tahini in so many ways
from salad, to truffles (I STILL have to try that raw tahini
pumpkin truffle recipe!).
This looks great! I do love chickpeas :)
The butternut squash with Tahini looks divine. Thanks for sharing.
btw, sorry about the camera. You will be back taking photos really soon.
Happy Easter.
I just made this again the day before yesterday and was reminded of how delicious it is. I was craving it again all day today but there was none left.
ohmy, I've made this recipe and I know just how good it is!
This weekend we're supposed to see 80 degrees, so I am thoroughly psyched. Don't know yet what I'll do, but I will be sure to enjoy it. I *wish* farmers market season was here already!
I made a similar butternut squash and chick pea salad one from smitten kitchen. It is delicious!
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