Warm Butternut Squash and Chickpea Salad with Tahini

Warm Butternut Squash and Chickpea Salad with Tahini

  • Servings: 4
  • Rating:


1 medium butternut squash (about 2 to 2 ½ lb.), peeled, seeded, and cut into 1 ½-inch cubes
1 clove garlic, pressed
½ tsp ground allspice
2 Tbsp olive oil
2 cups cooked chickpeas (either drained from a can or cooked up yourself)
¼ of a medium red onion, finely chopped
1 handful coarsely chopped cilantro leaves (I opted to leave them whole, for a bit more pretty)

Tahini Sauce:
3 Tbsp tahini
1 clove garlic, pressed
1/4 cup lemon juice
2 Tbsp olive oil
2-4 Tbsp water, as needed
hefty pinch sugar
salt to taste


Preheat the oven to 425 degrees Fahrenheit.

In a large bowl, combine the squash cubes, garlic, allspice, olive oil, and a pinch or two of salt. Using a large spoon or your hands, toss until the squash pieces are evenly coated. Turn them out onto a baking sheet, and bake for 20-30 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini sauce. In a small bowl, whisk together the tahini, garlic, lemon juice, olive oil, and the smaller amount of water. Add the sugar and salt, taste for seasoning, then add additional water until it thins to a thick-yet-pourable consistency.

To assemble the salad, scatter the squash, chickpeas, onion, and cilantro on a serving bowl or individual plates. Dress with the tahini sauce, and serve.