Roasted Butternut Squash Salad with Tahini

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 425 degrees. Skin butternut squash. Then, cut it in half and remove the pulp. Cube into bite sized chunks. Mince garlic. Strain chick pea reserving 1-2 T bean liquor.

Step 2

2. Gently mix garlic, 2T olive oil, 1/4tsp salt, butternut squash into an oven roaster. Roast 15 minutes, or until soft. Mix in chickpea and roast an 15 minutes or until butternut is soft. Remove and let cool.

Step 3

3. Meanwhile, make the tahini dressing by pureeing Tahini, 1 clove garlic, 2T olive oil, lemon juice, 1T of chick pea bean liquor, and 1/4tsp salt in a blender. Remove and place into bowl.

Step 4

4. Mince and rinse the onion to take the edge off the sharpness and add to tahini mixture . Add finely chopped parsley and mix gently.

Step 5

5. Add roasted butternut squash and serve.

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