Roasted Butternut Squash And Chickpea Salad With Tahini Dressing

• 1 whole Butternut Squash, Peeled And Cubed Into 1/2-1 Inch Pieces
• 2 Tablespoons Olive Oil
• 1 clove Garlic, Minced
• 1 dash Salt And Pepper
• 15 ounces, weight Canned Chickpeas, Drained And Rinsed
• 1/4 whole Red Onion, Diced
• 1/4 cups Basil, Slivered
• FOR THE DRESSING:
• 1 clove Garlic, Minced
• 1/4 cups Lemon Juice
• 3 Tablespoons Tahini
• 2 Tablespoons Water
• 2 Tablespoons Olive Oil

1. 1. Preheat oven to 425u0b0F. In a large bowl combine squash, olive oil, minced garlic, salt and pepper. Toss to combine. Spread out over baking sheet in single layer. Bake 25 minutes.
2. 2. To prepare dressing, combine garlic and lemon juice in a bowl. Whisk to combine. Add tahini and whisk to combine. Add water and olive oil, whisk until smooth (add more water if dressing too thick).
3. 3. To assemble the salad, in a large bowl toss the roasted butternut squash cubes with the chickpeas, red onion and basil. Drizzle with dressing when ready to serve.
4. Salad can be stored in the fridge overnight but leave dressing on the side until ready to eat.
5. Recipe adapted from Smitten Kitchen.

butternut, olive oil, clove garlic, salt, chickpeas, ubc, ubc, dressing, clove garlic, ubc, tahini, water, olive oil

Taken from tastykitchen.com/recipes/salads/roasted-butternut-squash-and-chickpea-salad-with-tahini-dressing/ (may not work)