Warm Butternut Squash And Chickpea Salad With Tahini

• Salad
• 1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded and cut into 1 1/2-inch cubes
• 1 clove garlic, pressed
• 1/2 teaspoon ground allspice
• 2 tablespoons olive oil
• Salt to taste
• 2 cups cooked chickpeas (either drained from a can or cooked yourself)
• 1/4 of a medium red onion, finely chopped
• 1 handful coarsely chopped cilantro leaves
• Tahini Sauce
• 3 tablespoons tahini paste
• 1 clove garlic, pressed
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 to 4 tablespoons water, as needed
• Hefty pinch sugar
• Salt to taste

1. Preheat the oven to 425 degrees F.
2. In a large bowl, combine the squash cubes, garlic, allspice, olive oil and a pinch or two of salt. Using a large spoon or your hands, toss until the squash pieces are evenly coated. Turn them out onto a baking sheet, and bake for 20 to 30 minutes, or until soft. Remove from the oven and cool.
3. Meanwhile, make the tahini sauce. In a small bowl, whisk together the tahini, garlic, lemon juice, olive oil and the smaller amount of water. Add the sugar and salt, taste for seasoning, then add additional water until it thins to a thick-yet-pourable consistency.
4. To assemble the salad, scatter the squash, chickpeas, onion and cilantro on a serving bowl or individual plates. Dress with the tahini sauce and serve.

salad, butternut squash, clove garlic, ground allspice, olive oil, salt, either, red onion, handful, tahini sauce, tahini paste, clove garlic, lemon juice, olive oil, water, sugar, salt

Taken from www.epicurious.com/recipes/member/views/warm-butternut-squash-and-chickpea-salad-with-tahini-52798011 (may not work)