It’s clear I have a small obsession with butternut squash. But how can you not? It’s just so delicious and versatile. And this recipe is the best one yet! I promise. I’ve made it at least four times this winter. That’s how good it is. When the weather is cold and it’s nice to comfort myself with the warm, sweet, buttery taste of squash, chickpeas, and tahini.
I discovered this recipe from my friend Jamie. She got it from Smitten Kitchen and there are tons of adaptions in between. My variation includes roasting the onions, garlic and chickpeas instead of eating them cold and raw. I did want to show you how I make it a one-pot (sort of) dish. The hardest part is peeling and dicing the squash. After that, it’s easy street.
Preheat the oven to 425 degrees.
Start with peeling and dicing your squash into bite-sized cubes. Remove all seeds and innards.
Then dice an onion into medium pieces.
Place the squash and the onion in an aluminium-lined baking dish or baking sheet. You’ll want the walls of the baking dish later, when you stir everything together.
Top with some salt and pepper and coat the squash and onion with oil. I used coconut, which is pictured below in its non-liquid state. You can use olive oil though. I had to wait until my coconut oil melted before I could stir it in.
Roast your butternut squash for 25 – 35 minutes. 25 minutes should work fine for a small squash, but if you had a larger squash and a more crowded baking sheet, you’ll want to keep it in the oven for a bit longer.
In the meantime, whisk together the tahini, lemon juice, and water in a large mixing cup.
Here’s a tip. Don’t have tahini? I’ve used store-bought hummus and it turned out great. Other variations of this recipe suggest using peanut butter or almond butter.
Dice up a clove of garlic and rinse the canned chickpeas. Wait until you have about five minutes left on your roast and stir in the chickpeas and garlic. Place the mixture back in the oven for an additional five minutes. This warms up the chickpeas and cuts the intensity of the garlic.
When the butternut squash is soft and tender, pull it out of the oven. Pour on the lemon tahini dressing (or you can leave it on the side).
And mix it together.
Plate and enjoy! This keeps wonderfully in the refrigerator. I make a big pot of it on Sunday and eat it for the week.
- 1 small butternut squash, peeled and diced into cubes
- 1 medium yellow onion
- 2 Tbsp. coconut or olive oil
- salt and pepper to taste
- 1 15 oz. can chick peas, drained and rinsed
- 1 clove of garlic
- ¼ cup lemon juice
- 3 Tbsp. tahini (or store-bought hummus)
- 2 Tbsp. water
- 2 Tbsp. olive oil
- Preheat the oven to 425 degrees F.
- Peel and dice a small butternut squash. Discard all seeds and guts.
- Chop a medium yellow onion.
- Place the onion and butternut squash in a roasting pan.
- Sprinkle in salt and pepper, to taste
- Cover all the pieces with 2 Tbsp. of oil.
- Place the pan in the oven and roast for 25 minutes. Allow more cooking time if you have a larger squash.
- Rinse and drain your can of chickpeas.
- Mince the garlic clove.
- Wait until there is five minutes left on the roast and stir in the chickpeas and garlic.
- While you’re waiting on the roast, whisk together the lemon juice, tahini, water, and olive oil until it’s completely mixed together.
- Top the squash salad with the lemon tahini dressing while it is still warm. Mix together with a wooden spoon until all pieces are nicely covered. Serve hot.