Tahini Squash Salad<< Back to list

Salad, Vegetarian
1medium butternut squash (peeled and cut into in pieces)
1canchick peas, drained and rinsed
medium onion, diced
1clovegarlic, pressed
1/8cupchopped fresh cilantro
2tbspolive oil
1clovegarlic, minced
3tbsplemon juice
3tbspwell stirred tahini (sesame paste available at middle eastern stores)
2tbspolive oil
Directions Combine first 7 ingredients (to first olive oil) and toss until the squash is coated with oil and spices. Spread on a cookie sheet and bake at 350 for about 25 minutes or until squash is soft. While it is baking, mix the rest of the ingredients together in a small bowl. Pour over squash mixture when it's finished and toss to coat.

6 servings

  • Taste the sauce before you put it over the squash. You might prefer to add a bit of olive oil to tame the flavors. I didn't though.
    [talyn - 2007-10-22 18:10:47]

The best way I have eaten squash in my entire life.


Oct 22, 2007

Oct 23, 2007

Sign In