“You can eat food by yourself. A meal, according to my understanding anyhow, is a communal event, bringing together family members, neighbors, even strangers. At its most ordinary, it involves hospitality, giving receiving, and gratitude.” Wendell Berry, Bringing It to the Table
Last night I had the good fortune of feeding some dear friends, and I daresay this dish was almost as nourishing to us as our time spent together.
Butternut Squash and Chickpea Salad
adapted only slightly from Orangette
1 medium butternut squash, peeled, seeded, and cut into 1 in pieces
1 medium garlic clove, minced
½ tsp. ground allspice
2 Tbsp. olive oil
One 15-ounce can chickpeas, drained and rinsed
¼ of a medium red onion, finely chopped
¼ cup coarsely chopped parsley
For tahini sauce:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 Tbsp. tahini
2 Tbsp. water
2 Tbsp. olive oil, plus more to taste
Preheat the oven to 425 degrees Fahrenheit.
Toss the diced squash with garlic, olive oil, allspice and a couple of pinches of salt. Roast on a baking sheet for about 25 minutes, or until squash is tender. Your house will begin to smell very good during those 25 minutes.
While the squash is roasting, make the tahini sauce by combining all ingredients. When the squash comes out, mix with the chickpeas, onion, parsley and most of the sauce in a large bowl. Taste and add more salt or sauce as your taste-buds require.