Post by goodcookin on Mar 14, 2012 14:21:24 GMT -5
Warm Butternut Squash and Chickpea Salad with Tahini Dressing
—by Deb Perelman, smittenkitchen.com
I found this recipe in Casa Moro, a cookbook from Moro, one of my favorite London restaurants.
Preheat oven to 425°. Peel and seed a medium butternut squash and chop into 1½ pieces. In a large bowl, combine squash, 1 minced garlic clove, 2 Tbsp. olive oil, and a few pinches of salt. Toss squash to coat, and roast on a baking sheet until just soft, 15 to 20 minutes. Meanwhile, whisk together 1 minced garlic clove, ¼ cup lemon juice, and 3 Tbsp. tahini. Add 2 Tbsp. each water and olive oil and whisk well, adding more salt as needed. Combine the squash, a 15-ounce can chickpeas (rinsed and drained), ¼ chopped red onion, and ¼ cup chopped cilantro or parsley in a mixing bowl. Add the tahini dressing to taste, and mix.
—by Deb Perelman, smittenkitchen.com
I found this recipe in Casa Moro, a cookbook from Moro, one of my favorite London restaurants.
Preheat oven to 425°. Peel and seed a medium butternut squash and chop into 1½ pieces. In a large bowl, combine squash, 1 minced garlic clove, 2 Tbsp. olive oil, and a few pinches of salt. Toss squash to coat, and roast on a baking sheet until just soft, 15 to 20 minutes. Meanwhile, whisk together 1 minced garlic clove, ¼ cup lemon juice, and 3 Tbsp. tahini. Add 2 Tbsp. each water and olive oil and whisk well, adding more salt as needed. Combine the squash, a 15-ounce can chickpeas (rinsed and drained), ¼ chopped red onion, and ¼ cup chopped cilantro or parsley in a mixing bowl. Add the tahini dressing to taste, and mix.