Roasted Butternut Squash with Chickpeas and Tahini Dressing
Indulge in the warmth of the Mediterranean with this hearty Roasted Butternut Squash with Chickpeas and Tahini Dressing. It's a vibrant dish that combines the sweetness of butternut squash with the earthiness of chickpeas, all brought together with a creamy and tangy tahini dressing. Perfect for a fulfilling dinner or a robust side, this recipe is a testament to the simplicity and richness of Mediterranean flavors.
Equipment
- Oven
- Baking sheets
- Large bowl
- Small bowl
- Measuring cups and spoons
- Whisk
Ingredients
Butternut Squash
- 1 large butternut squash about 2.5 lbs or 1.1 kg, peeled, seeded, and cut into 1-inch cubes
Chickpeas
- 1 can chickpeas 15 oz or 425 g, drained and rinsed
Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove minced
- 3 tablespoons warm water
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Garnish
- Fresh parsley chopped (optional)
- Pomegranate seeds (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the butternut squash with olive oil, cumin, smoked paprika, salt, and pepper until well coated.
- Spread the seasoned butternut squash in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the squash is roasting, prepare the chickpeas by patting them dry with paper towels. In a separate bowl, toss the chickpeas with a drizzle of olive oil and a pinch of salt.
- Spread the chickpeas on a baking sheet and roast in the oven with the squash for the last 15-20 minutes, until crispy and golden.
- For the tahini dressing, whisk together tahini, lemon juice, minced garlic, and warm water in a small bowl until smooth. Add salt to taste and adjust consistency with more water if needed.
- Once the squash and chickpeas are done, remove from the oven and let cool slightly.
- Arrange the roasted squash and chickpeas on a serving platter. Drizzle with the tahini dressing and garnish with chopped parsley and pomegranate seeds, if desired.
- Serve immediately and enjoy the flavors of the Mediterranean!
Notes
For a nuttier flavor, you can toast the tahini slightly before making the dressing.
The roasted butternut squash and chickpeas can also be served over a bed of greens for a more salad-like meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.