Butternut Squash w/ Chickpeas & Tahini

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 450°F with a rack in the middle position. In a small bowl, whisk together 2 tablespoons of tahini, 2 tablespoons of oil, ½ teaspoon salt and ½ teaspoon black pepper. On a rimmed baking sheet, combine the squash and shallots, then drizzle with the tahini mixture and toss; reserve the bowl. Distribute the vegetables in an even layer, cover with foil and roast for 15 minutes.

Step 2

Meanwhile, in a medium bowl, stir together the chickpeas, 2 tablespoons of lemon juice, 1 tablespoon of oil, the coriander, red pepper flakes and ¼ teaspoon salt; set aside. After the squash and shallots have roasted for 15 minutes, uncover and add the chickpeas, distributing them evenly. Roast, uncovered, until the vegetables are well browned and a skewer inserted into the thickest squash pieces meets no resistance, another 15 minutes.

Step 3

Meanwhile, in the reserved bowl, whisk the remaining 2 tablespoons tahini, the remaining 2 tablespoons lemon juice, the garlic, ¼ teaspoon salt and 1 teaspoon water; the mixture should be have the consistency of thin yogurt (if too thick, whisk in additional water 1 teaspoon at a time to thin).

Step 4

When the squash and shallots are done, remove the baking sheet from the oven. Add the mint and parsley, then toss. Transfer to a serving platter and drizzle with the tahini-lemon mixture.