All signs point to squash

I bought a butternut squash at the farmers market last week. Tis the season for squash. Harvest time. Cornucopias on dining tables. Pumpkins on doorsteps. I received an autumnal package from my mother in the mail last week. It contained a candy dish in the shape/color of an autumn leaf. Also, candlesticks in “autumn colors.” And festive paper napkins. My mother is a festive napkin queen.

Anyway, all signs point to squash.

What?

I bought a squash and made dinner, that’s what. Let’s have a look.

This recipe is from Smitten Kitchen. It is quite an unexpected combination of ingredients but was very tasty and filling!

Here’s what you need:

  • 1/2 a large butternut squash
  • 1 can chickpeas
  • handful cilantro
  • quarter of an onion (I used white, but red would be prettier)
  • 2 garlic cloves
  • 2 tablespoons tahini
  • 1 lemon
  • 3 tablespoons (separated) olive oil
  • salt and pepper

Here’s what you do:

Eat some candy from your autumnal candy dish.

Preheat your oven to 425 degrees.

Peel and cut up your butternut squash into 1 inch or smaller chunks. I used about 1/2 of my squash because it was a big fat squash. Trust your judgement. And your appetite. By the by, you can peel squash with a potato peeler but you might have to go over it twice to really get down through the skin to the nice orange part.

Toss your chopped up squash with 1 tablespoon of olive oil, salt and pepper, and a clove of minced garlic.

Put your squash on a baking pan and roast for about 20 minutes or until soft (and hopefully a little brown in spots!)

While your squash is roasting, eat some more candy from your autumnal candy dish.

Ok, stop it. You’re going to ruin your supper.

Dice up the onion.

Squeeze all the juice you can out of your lemon into a bowl. Really squish it! You want a little less than 1/4 cup.

Whisk the tahini into the lemon juice.

Whisk the olive oil into the lemon/tahini mixture. You can add a little water if the dressing is too thick. Mine wasn’t.

Add 1 clove of minced garlic to the dressing.

Open, drain, and rinse a can of chickpeas.

Toss warm squash, chickpeas, diced onion, and dressing together in a bowl.

Garnish with a generous amount of chopped cilantro.

Eat! Aren’t you glad you didn’t eat all that candy?

It’s an interesting mix – nutty tahini, earthy squash, bright lemon and cilantro. Very tasty, and best warm. The picture above is cold leftovers the following day, which is why the dressing looks a little clumpy. It was pretty good cold, but better warm.

Good stuff. Go get a squash. I have 1/2 left and am pondering what to do next. Suggestions?

 

 

 

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