“If you are really thankful, what do you do? You share.”
W. Clement Stone
Finally, An Exciting Way to Serve Squash!
I’m all for tradition, truly I am, but every once in a while and I’m not saying just at Thanksgiving, well yeah I actually am, but every once in a while I simply canNOT bear the idea of whipping a perfectly lovely squash until it is just an orange counterpart to the mashed potatoes which grace the holiday table. Besides, whipped squash is more often than not just a watery mess that takes me back to the baby food making days. Happy as they were, I’ve no intention of returning to them and squash deserves to stand up and be recognized as the hearty and SOLID food that it actually is!
Okay, rant over.
As many of you know I am a regular contributor over at Village Living Magazine to both their online and print editions. I write for the online edition often, (read:almost daily! check out their #DailyDish and you’ll be sure to see many of my recipes!) and generally monthly to go into print. When my work is published online I can immediately share it with you here as they update their content daily. But if I’ve promised whatever work to them for the print edition, I won’t share it with you until it’s out there in the world. That might be weeks or even MONTHS of waiting time for me… patience is decidedly NOT my strong suit 🙂 and I do so love to share my recipes with you.
This has been the case with this gorgeous Roast Squash and Chickpea Salad with Tahini Sauce. I made and photographed this dish MONTHS ago! And I’ve been having to sit on it until this week! I was so grateful that the magazine made it to the newsstands (and front doorsteps in mid-town Toronto) in time for Thanksgiving. I really feel it’s my duty to provide you with options and to help you save yourselves and your families from the dreaded (in my opinion) whipped squash. Put the hand mixer down and back slowly away from the squash people… please!
There is only one minor hitch with this recipe… the roasted chickpeas are ADDICTIVE! I’m not kidding! I strongly recommend you make them when no one is going to be around when they emerge from the oven or they’ll be enjoyed straight from the baking sheet leaving you with none for the recipe! Make them ahead and put them (once they’ve cooled) into an airtight container labeled “Pickled Ox Eyeballs” or something equally disgusting. That ought to do the trick! 😉
You’ll want to pop over and have a look at the SINGLE.MOST.PERFECT. pastry recipe as well. This pastry is unfailingly tender and flaky and SOOOOOO easy to work with!
I wish you all a very Happy (Canadian) Thanksgiving weekend!
Enjoy & Namaste!
- 1 butternut squash, cleaned and cubed into 1" pieces
- 1 can chickpeas, drained and rinsed
- ½ tsp smoked paprika
- 1 large clove garlic, minced
- 2 TBSP olive oil
- ¼ bunch flat leaf parsley
- ¼ red onion, diced
- TAHINI SAUCE:
- 1 large clove garlic, minced
- 3-4 TBSP fresh squeezed lemon juice
- 3 TBSP tahini (found in most grocery stores)
- Preheat oven to 350 F
- Line sheet with fresh parchment and spread chick peas over, sprinkling with S&P and a quick spritz of olive oil, shaking pan to coat
- Bake until the exterior is crunchy about 45 minutes
- Meanwhile clean and cube squash
- Raise heat to 425 F
- Combine squash with smoked paprika, garlic and olive oil, stirring to coat
- Re-line baking sheet with parchment paper and bake squash for 25 minutes or until fork tender.
- Combine ingredients for tahini sauce
- Compose each salad on individual plates using squash, chickpeas, parsley, onion and drizzle lightly with tahini sauce