• 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 

• 2 tablespoons olive oil 

• Salt to taste 

• One 15-ounce can chickpeas, drained and rinsed or 1 1/2 cups cooked chickpeas 

• 1/4 of a medium red onion, finely chopped 

Dressing

• 3 tablespoons tahini 

• ¼ cup lemon juice 

• 2 tablespoons olive oil 

• 2 tablespoons water or more 

1. Preheat the oven to 425°F.  On the roasting pan, combine the butternut squash, garlic, olive oil, and a few pinches of salt. Toss to coat. Spread the squash evenly on the pan. Roast the squash for 25 minutes, or until soft, and easily pierced with a fork. Remove from the oven and cool.  

2. Meanwhile, to make the dressing: Stir the tahini well. In a jar with a lid, add the tahini, olive oil, and lemon juice. Add warm water, one tablespoon at a time and stir well until your desired consistency. You should be able to drizzle the dressing.   

3. To assemble the salad, combine the squash, chickpeas, and onion in a mixing bowl or platter. Serve the dressing on the side and drizzle on individual portions.  

Leftovers can be stored separately in an airtight container in the fridge for up to 3 days.