Adapted from Casa Moro via Jacob and the Aussie Crew
Yield: 4 servings
For salad:
1 medium butternut squash or pumpkin (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 2cm pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh 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 200°C.
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 30+ 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. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.
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.
Do ahead: This salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave. Works well on a couscous base.