Warm Butternut Squash and Garbanzo Bean Salad

Cooler fall weather is beginning, and with that my thoughts turn to recipes that include pumpkin or squash.  Both are vegetables that are tasty and good for you!

This is a recipe that I have had for several years, and in the fall I return to it.  It is healthy, and it is both filling and light.  We sometimes have it as a main dish, but it could also be used as a side.

For the salad:

1 medium butternut squash (about 2 to 2 ½ pounds), peeled, seeded, and cut into 1 ½ inch pieces

1 medium garlic clove, minced

½ teaspoon ground allspice

2 tablespoons olive oil

Sea salt

One 15 oz. can garbanzo beans (chickpeas)

¼ of a medium red onion, finely chopped

¼ cup coarsely chopped fresh cilantro or parsley

For the dressing:

1 medium garlic clove, finely minced with a pinch of sea salt

¼ cup lemon juice

3 tablespoons well-stirred tahini (sesame paste) or almond butter

2 tablespoons water

2 tablespoons olive oil or more to taste

Preheat oven to 425 degrees.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt.  Toss squash pieces until evenly coated.  Roast them on a baking sheet for 25 minutes or until soft.  Remove from the oven and cool.

Then make the dressing:  In a small bowl, whisk together the garlic and lemon juice.  Add the tahini or almond butter; whisk to blend.  Add the water and olive oil and whisk well.  You may need to add a bit more water to thin it.

Assemble the salad:  Combine the squash, garbanzo beans, onion, and cilantro or parsley in a mixing bowl.  You can add the dressing and toss carefully, or serve the salad with the dressing on the side.  That’s it! 

Happy Fall, and I hope you enjoy this salad as much as my family does!

Blessings to you,

Nurse Anne