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Need an interesting side dish for Thanksgiving? Butternut Squash and Chickpea Tahini Salad could be just the thing. Delicious!
Preheat the oven to 425 F.
Put the cubed squash into a large bowl and add the garlic, two tablespoons olive oil and salt and pepper to taste. Toss to combine. Spread into an even layer on a greased cookie sheet. Roast in the oven for 20 to 25 minutes, tossing occasionally until the squash is tender. Remove from the oven and allow squash to cool slightly.
Meanwhile, combine the dressing ingredients in a small bowl and whisk until evenly combined. Add a small amount of additional water or olive oil to thin out the dressing if needed. Season with salt and pepper to taste.
Once the squash has cooled place it in a large bowl, add the chickpeas, red onion and cilantro. Stir gently to combine. Add in the dressing in batches, stirring to coat the salad. Add more dressing to taste. Serve warm or at room temperature.
Adapted from Smitten Kitchen
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!