Warm Butternut and Chickpea Salad with Tahini Dressing

From smittenkitchen.com

Ingredients:

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 (I skip this)
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 ( i used parsley)

add roasted chicken (bought so easy at the grocery store all roasty for ya) for a non-veggie version!

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

Preparation:

Preheat oven to 425.

Combine the butternut squash, garlic, allspice, olive oil, and some salt and toss the squash to evenly coat. Roast them on a baking sheet until soft (about 25 minutes).

In a small bowl, whisk together garlic and lemon juice then add tahini and blend. Add water and olive oil, whisk well, and taste for seasoning. Add more water and lemon juice to thin out if necessary.

Combine the warm squash, chicken, chickpeas, onion, and cilantro or parsley in a mixing bowl. Serve dressing on the side.