Roasted Butternut Squash and Chickpea Salad

Roasted Butternut Squash and Chick Pea Salad

Recently I have been featuring  A LOT of  slow cooker recipes for my 17 weeks challenge, but  I wanted to switch up and post something that felt a little fresher.  Butternut sqaush is certainly prevalent this time of year and is featured in a lot of soups and stews.  The squash has a very sweet and nutty taste, very similar to a pumpkin.  This recipe was actually featured in Real Simple's February 2012 magazine, but seems more appropriate for the Fall to me. What really stuck out in the recipe is the dressing which uses tahini, a seasame seed paste.  The only use I've ever had previously for that ingredient was when making hummus, so I was excited to have yet another way to use this less common ingredient. This recipe gives another alternative to Fall's butternut squash soup recipes, and can also be paired with chicken to make a heartier meal.

If you have not had a lot of experience in cleaning and cutting up a butternut squash, let me tell you what method I found the easiest to do.  First of all, you want to make sure your knife is sharp, the skin of the squash is very tough!  You will also want a vegetable peeler and spoon on hand. Once I have the necessary tools, I cut off the top and bottom of the squash so it can stand.  Taking a peeler, peel off the skin on the sides of the squash.  Once peeled, cut the squash in half, and use a spoon  to clean out the seeds and membranes at the base of the squash, just like you would a pumpkin!

My cat Chester attempting to help me as I document the peeling process

Servings:   4                        Time: 35 minutes                                 Calories: 380 per serving

Ingredients:

• 1 medium Butternut Squash; peeled, seeded, and cubed (check above for tips)
• 4 tablespoons Olive Oil, divided
•  Salt and Black Pepper 
• 1/3 cup Tahini 
• 2 tablespoons Fresh Lemon Juice
• 1 teaspoon Oregano
• 1/3 cup Warm Water
• 1 15.5 oz can of Chickpeas, rinsed 
• 1 Red Bell Pepper, sliced
• 2 Carrots, sliced
• 1 Cucumber, sliced and halved
• 12 oz Romaine Hearts, cut into strips 
• 1 bunch Kale, rinsed and chopped
• 1 cup of Pita Chips, broken

 Steps:

1.)  Heat oven to  425 degrees.  On a rimmed baking sheet, toss the squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.  Roast on the bottom rack of the oven, tossing once until tender; 25-30 minutes.

2.) Meanwhile in a small bowl whisk together the tahini, lemon juice, oregano, remaining olive oil, water, and 1/4 teaspoon of salt and pepper each.

3.  Divide the lettuce and kale among the plates.  Top evenly with the squash, chickpeas, veggies, and pita chips. Top with dressing.