It's the season of winter fruits, and the most abundant one here up north is butternut squash. This dish is a very filling, sweet and savory salad. Use it if you are bored of your various roasted squash and soup recipes.
2.5 lb butternut squash
2 cloves garlic
4 tbsp olive oil
15 oz canned garbanzos
2 tbsp chopped red onion
0.25 cup chopped fresh parsley
0.25 cup lemon juice (from one lemon)
3 tbsp tahini
2 tbsp water
Dice the butternut squash into 1-inch cubes. Toss with 2 tbsp olive oil, one clove minced garlic and salt. Spread out onto a baking sheet and roast at 425F until soft.
Remove squash from oven and cool. Meanwhile juice the lemon. Wash and drain the chickpeas.
Mix the lemon juice with the other crushed garlic, tahini, water and 2 tbsp olive oil.
Mix the squash, red onion, parsley and toss with the dressing. Serve warm for optimal flavor.