Monday, August 22, 2011

make this now

I just got up from the dinner table and HAD to post about this dish. Warm Butternut Squash and Chickpea Salad. It's amazing. And it probably would have been even better if I had the requisite cilantro, or at least it would have looked prettier. But still, the flavors are wonderful - sweet roasted squash, nutty tahini, tart lemon, creamy chickpeas. It's perfect for this time of year - the transition from summer salad season to autumn squash season. (Granted, not here in Phoenix where it's supposed to hit a ridiculous 114 tomorrow. Not sure how our CSA farm is growing butternut squash...)

Here's the link!


  1. I made it! First time ever working with a butternut squash (had to look up how to cut one). It was delicious!

  2. Yay! Todd would say we have butternut squash too often, but I still love it. I recently started using a vegetable peeler to peel it before cutting it up. It's much faster than cutting before peeling (which is still how I tackle cantaloupe.)