Butternut Squash, Chickpea & Tahini Salad

I know it is now properly fall, but seeing October on on my calendar isn’t nearly as big of a signal for me as seeing winter squashes pop up in the market.  So when I first saw butternut squash arrive, I through one in my bag, with plans to make Orangette’s warm butternut squash and chickpea salad with tahini.

Expect then it got hot.  Hot like I didn’t know it got in San Francsico.  Hot like there is no way I am eating anything more than ice cream tonight, let alone turning on the oven to make a cozy fall dinner.

So the butternut squash was relegated to sitting on the counter while we soaked up/hid from that heat wave that flushed over California.

Thankfully winter squashes are hearty and can handle just hanging out, being neglected for days on end.  It really comes in handy come winter so you can stock up in advance to wait out the storms.  But I have a feeling we won’t be having too many of those in the coming months – I’m pretty sure we left them all in New York.

And so once the heat broke, and things were again looking like fall, I was happy to know that this salad was still waiting for me – just hanging out until I could pull it together.

I first read about this combination on Molly’s site a few years ago, and each time I saw it on another blog, I knew I should give it a try.  But then there were other things I planned to make with this squash, and somehow it kept getting further back in the files.  But finally, the time had come.

And I liked it, but not as much as everyone else seems to, seeing as how since I first saw the recipe in {yikes!} 2007, it had popped up many other places to better reviews.  Granted, I ditched the allspice because I didn’t have any on hand, and that could’ve made all the difference.  I love the simple lemon-tahini sauce here, but just thought it could use a bit more pep.

I think next time I make it (because it was definitely good enough to make again – it is great as a light fall lunch/dinner or side), I would add some chili powder and cumin or smoked paprika to the roasting squash.  Something a bit like the spice blend from this lentil and squash salad.  I think that might be just what it needs.

But if you make it, let me know what you think.  Do you like it just the way it is, or do you think it needs a little somethin’ somethin’?

Regardless though, it was a great reminder for me how much I love a basic lemon-tahini sauce.  It has been a nice change up for my big grain lunch bowls.  Really perfect for fall.

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Butternut Squash,  Chickpea & Tahini Salad

Adapted from Orangette, who originally adapted the version Casa Moro

NOTES:  Per the story above, I left the allspice in the recipe even though I didn’t use it, as I felt there was something missing.  Since I rarely use allspice, I think next time, I may add a bit of chili powder, cumin or smoked paprika – or maybe even all three to add a bit more interest.

Also, I used both cilantro and parsley (which doubled the amount) because I really like herbs as an ingredient, not just a garnish.

For salad:

1 medium butternut squash (about 2 to 2 ½ lb.), peeled, seeded, and cut into 1½-inch pieces

2 medium garlic cloves, minced

½ teaspoon ground allspice (see notes)

2 tablespoons olive oil

Salt

One 15-ounce can chickpeas, drained and rinsed

¼ of a medium red onion, finely chopped (I used ½ of a small onion)

¼ cup coarsely chopped cilantro

¼ cup coarsely chopped flat leaf parlsey

For tahini sauce:

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

4 tablespoons lemon juice, plus the zest of the lemon

3 tablespoons well-stirred tahini

2 tablespoons warm water

2 tablespoons olive oil, plus more to taste

Preheat the oven to 425ºF.

In a large bowl, combine the butternut squash, garlic, allspice*, olive oil, and a good pinch or two of salt. Using a large spoon or your hands, toss until the squash pieces are evenly coated. Arrange them in a single layer on a baking sheet, and bake for 20 to 25 minutes, or until soft. Remove from the oven and cool slightly.

Meanwhile, make the tahini sauce. In a small bowl or jar, whisk (or shake) 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.

To assemble the salad, combine the warm squash, chickpeas, onion, cilantro and parsley in a mixing bowl. Add tahini sauce to taste, and toss carefully. (Alternatively, you can also serve the salad undressed, with the tahini sauce on the side. That way, each person can use as much or as little as they want, and the individual ingredients taste a little brighter, too.) Serve warm, with additional salt for sprinkling.

Note: This salad, lightly dressed, keeps beautifully in the fridge. (Hold a little of the tahini sauce on the side, for dressing at the table.) Before serving, warm slightly in the microwave and add a bit of the reserved tahini sauce.