Warm Butternut Squash & Chickpea Salad with Tahini Dressing

I came across this recipe at Smitten Kitchen awhile ago and was intrigued by its colours and flavours. Sweet butternut squash with a tangy and nutty dressing – all my favourite flavours! This recipe was actually adapted from another blogger – Molly Wizenberg of Orangette, who adapted it from a cookbook. Oh, and I saw an adaptation of this recipe at The Duo Dishes, which sounded amazing as well. Yeap, that’s how the food blogosphere works, amazing isn’t it.

We all enjoyed the salad, loved the flavours and the dressing was amazing. All the ingredients and flavours went very well together. I added a bit of sugar to the dressing to add a bit of sweetness. This recipe is definitely a keeper!

warm butternut squash tahini


Adapted from Smitten Kitchen, who adapted from Orangette, who adapted it from Casa Moro

For salad:

  • 320g Butternut Squash
  • 1 Garlic Clove – pressed
  • 1 tbs Olive Oil
  • A pinch of salt
  • 1/3 Red Onion – sliced/ diced
  • 3/4 cup Chickpeas
  • 1 handful of Coriander – chopped

For tahihi dressing:

  • 2 tbs Tahini
  • 1 Garlic Clove – pressed
  • Juice of 1/2 Lemon
  • 1 tbs Olive Oil
  • 2 tbs Water (or more)
  • Salt
  • Sugar

For salad:

  • Preheat oven to 220°C.
  • In a baking sheet/ dish, toss together butternut squash, pressed garlic, olive oil and a pinch of salt.
  • Roast until soft (about 20 mins).
  • Remove and place in a salad bowl.

For tahini dressing:

  • In a small bowl, whisk together tahini, lemon juice and pressed garlic.
  • Mix in olive oil.
  • Whisk in water. Add more water to get the consistency you desire.
  • Add salt and sugar to taste.

To assemble:

  • Toss together butternut squash, red onion, chickpeas and coriander.
  • Mix in some of the tahini dressing (I only added about 3/4 of the dressing and that was enough for me) and serve.