Roasted Butternut Squash and Chickpeas with Tahini Dressing

Step 1

Preheat oven to 425 degrees. Place butternut squash and garlic on a baking sheet. Drizzle with 1 tablespoon olive oil, season with allspice and toss to coat. Spread squash in a single layer.

Step 2

Pat the chickpeas dry with paper towels. Place on a separate baking sheet and drizzle with remaining 1 tablespoon olive oil. Season with salt and pepper and toss to coat.

Step 3

Bake butternut squash and chickpeas at the same time, removing chickpeas from the oven after 15 minutes. Remove butternut squash from the oven and stir gently. Bake for an additional 10 minutes and remove from the oven. Add onion, toss gently with butternut squash and bake for an additional 5 minutes or until vegetables are caramelized and fork tender.

Step 4

In a large bowl, combine the roasted chickpeas and vegetables. Add cilantro and toss gently to combine. Season with salt and pepper to taste.

Step 5

In a small bowl, combine the tahini, lemon juice, garlic and olive oil; stir until smooth. Add water, one tablespoon at a time, for a thinner consistency, if desired.

Step 6

To serve, drizzle dressing over salad and toss to combine. Or let guests serve themselves and dress the salad to their liking.