Roasted Butternut Squash and Chickpea Salad with Tahini Dressing

1. Preheat oven to 425ºF. In a large bowl combine squash, olive oil, minced garlic, salt and pepper. Toss to combine. Spread out over baking sheet in single layer. Bake 25 minutes.

2. To prepare dressing, combine garlic and lemon juice in a bowl. Whisk to combine. Add tahini and whisk to combine. Add water and olive oil, whisk until smooth (add more water if dressing too thick).

3. To assemble the salad, in a large bowl toss the roasted butternut squash cubes with the chickpeas, red onion and basil. Drizzle with dressing when ready to serve.

Salad can be stored in the fridge overnight but leave dressing on the side until ready to eat.

Recipe adapted from Smitten Kitchen.