Butternut Squash and Chickpea Tahini Salad

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