This is a warm, filling, vegan salad. Lovely flavors and earthy.

Serves 4
2lbs butternut squash or other winter squash, cut into 1 inch cubes
1 garlic clove, crushed
1/2 tsp ground allspice
2 tbsp olive oil
seal salt and black pepper
14 oz canned or home-cooked chickpeas, drained
1/2 small red onion, finely chopped (soaked in cold water for 15 mins if you want to soften the bite)
4 tbsp roughly chopped fresh cilantro
1 garlic clove, crushed to a paste with a pinch of salt
3 1/2 tbsp lemon juice
3 tbsp tahini paste
2 tbsp water, to taste
2 tbsp extra virgin olive oil

Heat the oven to 425 F

Toss the squash with the garlic, allspice, olive oil, some salt and pepper.
Place on a baking tray, optionally lined with parchment, in the oven for 25 minutes or until soft.
Remove and allow to cool slightly.

While the squash is cooking, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini.
Now thin with the water and olive oil and check for seasoning.
You should taste a balance between the nutty tahini and the sharp lemon.

To assemble  the salad;  Place the squash, chickpeas, red onion and cilantro in a mixing bowl.

Pour in the tahini sauce and remaining oil and toss carefully.
Season with salt and pepper