Butternut Squash Salad

Submitted by Chef Laura Cavender

Ingredients

1 medium butternut squash (about 2 lbs), peeled and cut into 1 1/2-inch piece
2 tablespoons Fustini's Aji Verde Crush olive oil
one can chickpeas, drained and rinsed
1/4 of a medium red onion, finely sliced (optional: squeeze a lemon over the onion and let soften)
1/4 cup coarsely chopped fresh cilantro or parsley
some additional greens for serving

Tahini Dressing

juice of 1 lemon
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons Fustini’s Garlic olive oil, plus more to taste
splash of Fustini’s Thyme balsamic
salt and pepper

Directions

Step 1.

Preheat the oven to 425°F. In a large bowl, combine the butternut squash, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Step 2.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

Step 3.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

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