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
