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Warm Butternut Squash and Chickpea Salad
http://smittenkitchen.com/blog/2009/01/warm-butternut-squash-and-c...
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Photo © Deb Perelman
Ingredients
categorized
original
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste
Ingredients
categorized
original
This recipe is
vegan
This recipe is
gluten-free
Produce
Butternut squash (about 2 to 2 1/2 pounds), medium
(
1
)
Chickpeas
(
1
15-ounce can
)
Cilantro or parsley, fresh
(
1/4
cup
)
Red onion, medium
(
1/4
)
Condiments
Well-stirred tahini
(
3
tablespoons
)
Cooking & Baking
Allspice, ground
(
1/2
teaspoons
)
Garlic clove, medium
(
2
)
Olive oil
(
4
tablespoons
)
Salt
(
1
)
Drinks
Lemon juice
(
1/4
cup
)
Water
(
2
tablespoons
)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
All 722 recipes
Social Stats
90.1
Rating
1-100
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Views
4,724
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Recipe Stats
Published January 28, 2009 (4 years ago).
136 people saved this recipe.
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