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Sneaky, sneaky

I tried to hold it off. Really, I did. I swore to myself that I wouldn’t buy a winter squash until at least October 1, if not later. I mean, there are still a few nectarines to be had, for crying out loud, and Romano beans, and cherry tomatoes, and fat, pristine eggplant, fruits as big and heavy as my head, begging to roasted and mashed. There’s plenty to eat. There’s no need for winter squash. Nor potatoes, nor pears. No need at all.

But then, you know, there they were, the hard-shelled squash and the new potatoes and the Asian pears, at the farmers’ market on Saturday morning, and it was cloudy and cold, and they just looked so sad. So sad, really - bumping around in their big crates and bins, with no cushions or canopy, no shelter to speak of. Those pesky butternuts, too, they know how to get to you. They’ve got those long, curvy necks, and they know just how to hook them over the side of the bin so that you’ll see them there, peeking at you, giving you the eye. They’re trouble, those butternuts. Watch out. Trust me, I know. Because one of them wound up in my bag on Saturday morning, and it was only September 29.

(If it makes my willpower look any less weak, note this: that Brandon and I also made a pact to not turn on the heat before October 1, and by god, we made it. Keep in mind, too, that I’m the one at home most days, writing, with a scarf on, and wool socks, and my teeth chattering. Oh, I’ve got willpower, people. Our little place gets downright cold, even when it’s not that chilly outside.)

So yes, about that sneaky, sneaky squash. Well, I brought it home, and since I figured I should at least try to make the most of things, September 29 or no, I set to work. There was (and yeep!, still is) a teetering stack of cookbooks on my side of the bed, and in it was a little beauty called Casa Moro, the second cookbook by Sam and Sam Clark, chef-owners of the London restaurant Moro. I’ve never been to Moro, and some of you - ahem - know the place much, much better than I do, but it didn’t take long for me to feel right at home in the pages of that book. It’s beautiful, for one thing, a cookbook-meets-travelogue with lush, seemingly effortless photographs printed on uncoated stock - think The Kitchen Diaries, but set in Spain and North Africa, and with even more recipes. Needless to say, I pulled it from the pile, and before I knew it, I had folded down a half-dozen pages. And then, ta da!, there it was, on page 242, a pretty little vehicle for winter squash, a warm salad bulked out with chickpeas, red onion, and tahini.

So I flicked on the oven and set to work with the peeler, slipping the squash out of its skin. Then I chopped it into coarse hunks - so reassuring, I was reminded, the sound of the knife as it clears that dense, rich flesh to meet the cutting board again - and then tossed it in the oven with some olive oil, crushed garlic, and allspice. While it roasted, I whisked up a sauce of tahini, lemon, garlic, and olive oil, drained a can of chickpeas, and took a few whacks at a bunch of cilantro, and meanwhile, oh my, the house even warmed a little.

By the time I sat down to eat, with a glass of wine and another cookbook to read - Brandon was out for the evening - I was feeling almost pleased with that butternut squash, I have to say, for having pulled a fast one on me. Under a thin blanket of tahini sauce, with some crisp onion and cilantro to cheer things along, the spiced squash cozied up to the chickpeas as though the two were old pals. The salad was warm here, cool there, and everywhere earthy and restoring. I inhaled the whole plate in about five minutes flat, and to tell you the truth, I felt pretty chuffed, as the Brits would say, about it all.

I saved the leftovers for Brandon, and we shared them as a brunch of sorts the next morning, with Asian pears for dessert. He already wants to make it again. Thank goodness it’s now October 1, so we can.

Warm Butternut and Chickpea Salad with Tahini
Adapted from Casa Moro

This salad pretty much speaks for itself. It’s a little exotic but also pleasingly familiar, and it’s totally, totally delicious. It’ll be a standby in our kitchen until next summer, I’m quite certain. But just in case you want one last sales pitch, I should also tell you that it seems to have miraculous properties where sobriety is concerned. When I first ate it on Saturday night, I drank a glass of wine. (Though it pains me to say it, that alone should have been enough to get me a little tipsy. But it didn’t.) Then I went to a birthday party at the home of some friends nearby, and I drank three glasses of beer - !!! - and was completely and utterly fine. Fine. Like, talking-about-mortgages-and-number-crunching fine. Just so you know.

For salad:
1 medium butternut squash (about 2 to 2 ½ lb.), peeled, seeded, and cut into 1 ½-inch pieces
1 medium garlic clove, pressed
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 cilantro leaves

For tahini sauce:
1 medium garlic clove, finely minced with a pinch of salt
3 ½ Tbsp. lemon juice
3 Tbsp. well-stirred tahini
2 Tbsp. water
2 Tbsp. olive oil, plus more to taste

Preheat the oven to 425 degrees Fahrenheit.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a good pinch or two of salt. Using a large spoon or your hands, toss until the squash pieces are evenly coated. Turn them out onto a baking sheet, and bake for 15 to 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini sauce. In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. (I found that my tahini was a little bitter and that the lemon was a bit much, so I added additional olive oil to tame both.)

To assemble the salad, combine the squash, chickpeas, onion, and cilantro in a mixing bowl. Add tahini sauce to taste, and toss carefully. (Alternatively, you can also serve the salad undressed, with the tahini sauce on the side. That way, each person can use as much or as little as they want, and the individual ingredients taste a little brighter, too.) Serve, with additional salt for sprinkling.

Note: This salad, lightly dressed, keeps beautifully in the fridge. (Hold a little of the tahini sauce on the side, for dressing at the table.) Before serving, warm slightly with quick jolt in the microwave.

Yield: 4 servings


Blogger Tea said...

What does it say about me that I've had a butternut hanging around for the past two weeks already? Clearly I have an issue with lack of willpower:-)

5:48 PM, October 01, 2007  
Anonymous Sally Parrott Ashbrook said...

I cooked my first one of the season this past week. Thanks for the recipe--it looks great!

6:10 PM, October 01, 2007  
Blogger Jules said...

That. Sounds. Delicious.


6:14 PM, October 01, 2007  
Anonymous radish said...

Oh yay, another recipe for butternuts - one of my favorite squashes! I too was waiting for October and had to resist on Saturday - the acorns looked so fetching!

7:12 PM, October 01, 2007  
Blogger Jessica said...

Honestly, Molly-- between my love of chickpeas and your salad recipes, I'll have lunches until spring rolls around.

Now I need to buy my first tahini. (Did I just admit that to the foodie community? Well, you have to start somewhere, I guess.)

7:15 PM, October 01, 2007  
Blogger Kalyn said...

Absolutely sounds like an inspired combination. Already in my del.icio.us cookbook.

7:25 PM, October 01, 2007  
Blogger Mercedes said...

Oh beautiful fall. I've spent the last four days in Portland (oregon, my first time), and several times I thought of you and your lovely recipes, and thought that this beautiful climate, these stunning farmer's markets, must be part of the magic. And Pearl bakery's gibassier, be still my heart.
Anyway, on anothre note, I adore the Moro cookbooks. There are very few people who use Mddle Eastern ingredients in new and interesting ways, and the Clarks are definitely two of them.

7:37 PM, October 01, 2007  
Anonymous Caroline said...

Oh, I know the feeling. I think I'll be able to resist winter squash for a few more weeks, but I saw apple cider at the store today and just had to buy a little bottle. But hey, it's October now, and the temperature has finally dipped below 80 degrees where I live.

8:07 PM, October 01, 2007  
Blogger Lisa said...

Oh, wow, this looks yummy-scrummy (as a wonderful Flemish-woman-living-in-France-by-way-of-southwestern-Ireland I know would day). I've not tried it yet but there must be something in this October air yet anyway -- we also spent the day thinking about mortgages and even went to take a look at a farm that's on the market! Wow. We're none of us 7 anymore, are we?

8:16 PM, October 01, 2007  
Blogger Michèle said...

Ha! I have not been subtle about my love of Moro, have I? I'm thrilled to hear that you liked this salad--it's kind of what turned me on to allspice and that dressing is, well, just yum, isn't it?!

10:54 PM, October 01, 2007  
Anonymous Robyn Vickers said...

Wunderbar! Resist not the temptation of the Sqaush, I tell you, resist it not and your days will be filled with sighing and singing and yummy, buttery goodness. Take that squash-pumpkin bull by its horns and bake it steam it broil it mash it until it submits to your will.
'nuff said, ja?

7:53 AM, October 02, 2007  
Anonymous Maria said...

I am glad you gave in! This looks great. I can't wait to try it.

7:58 AM, October 02, 2007  
Blogger dc365 said...

No. No no no. I will not eat this, not while there is still a scrap of summer bounty to be had. Even though I have ALL the ingredients on hand except the squash. And even though it really sounds delicious. Oh, damn you Molly! I'm in.

8:21 AM, October 02, 2007  
Anonymous Melissa said...

Oh! I've had two of the best meals of my life at Moro, so I do not doubt your superlatives at all. I must put a bookmark on page 242.

And speaking of Moro and books, their first one, in my humble opinion, is also worth owning. Maybe even more so.

8:58 AM, October 02, 2007  
Anonymous Carly said...

I hustled over to Union Square last night to pick up some winter squash, but alas, got there too late. If I had made it, this would have been on tap for dinner tonight.
(ps, where did you get that bowl in the picture? It is beautiful.)

10:03 AM, October 02, 2007  
Anonymous Liza said...

I've been a long-time, anonymous reader of your blog, but I just have to comment that I LOVE the easy, delicious recipes you've been putting up lately. At first I was all, wahhhh where are the cookies? But I have to say, I tried that buttered corn recipe this weekend with fresh corn bought from a Massachusetts farm, and it was seriously the best thing EVAR. I can't wait to try this one - I'm a huge fan of squash.

Thanks for the deliciousness!

11:07 AM, October 02, 2007  
Anonymous swirlingnotions said...

Oh I SO hear you . . . it was the Kabocha that almost had me last Saturday. And I just don't think I have the will to hold out through another weekend. But wait. It's October. I don't have to! The recipe looks fabulous . . . thank you.

11:43 AM, October 02, 2007  
Anonymous Maija said...

Ha-ha, I could blame the spaghetti, kabocha, & butternut squashes that came to my house TWO(!) weeks ago on my boyfriend, as he doesn't normally accompany me to the farmer's market. But, I won't! I have already cooked the spaghetti & the kabocha - how convenient I have 2 little butternuts just waiting for this recipe! I have been a BIG fan of your carrot/garbanzo salad, so this will be a nice winter version, I am thinking. Check out this recipe I used for the spaghetti squash (look under the reviews for "pdxgirl" - one of the newest - for my notes as I did quite a variation on the recipe): http://www.epicurious.com/recipes/food/views/10315

11:44 AM, October 02, 2007  
Anonymous Maija said...

Oh, and I meant to add, we caved in, and turned on the heat on Sept 28th! We just couldn't wait - it was only about 57 degrees in our house on Saturday morning. So, you have much stronger willpower than I!!

11:47 AM, October 02, 2007  
Blogger Figs Olives Wine said...

Magical butternut salad! I'm going to whip up a batch and put some in my pocket before we venture forth this evening. I am a notorious lightweight in the midst of a pack of extremely durable friends, so I am forever indebted!
And it's a funny time of year, isn't it? Raspberries next to the parsnips at the market this week - very peculiar! I'm glad you gave in to those butternuts, because I love this recipe, and I can't wait to check out the Moro cookbook!

2:03 PM, October 02, 2007  
Anonymous Hillary said...

How strange! On Saturday September 29th, I was also indulging in some butternut squash deliciousness. Mine however was grilled and used in a side dish. If you haven't tried grilled butternut squash, you really ought to!

3:03 PM, October 02, 2007  
Anonymous amanda said...

Oh, Molly, this was divine. I made it tonight - it was our first fall squash meal, and it was just perfect after coming home from a cool riverside hike. Delicious! Thank you! ;)

3:46 PM, October 02, 2007  
Blogger Stolen Bike said...

I made this for dinner tonight! It was very good, although whenever I use canned beans there's a lingering metallic taste--is there any way to get rid of that?

5:30 PM, October 02, 2007  
Blogger hannah said...

does it count if you bought your squash before october 1st, but haven't used it yet? can you believe that around here david and i are fighting about keeping the air conditioner off?? i refuse to have it on. he doesnt like it. still so stuffy. anyway, i just so happen to have a big jar of tahini sauce left over because i finally faced the fact that i had eaten waaay too many of those roasted tomatoes to take them with me to the party so i whipped up some of your mother's white bean humus quick like. oh my. and now this? it seems like destiny, no?

7:02 PM, October 02, 2007  
Anonymous andrea said...

i am making pomegranate-braised duck legs for dinner tomorrow, and this salad looks like the perfect thing to pair it with! thank you for the inspiring post!

10:29 PM, October 02, 2007  
Anonymous Meryl said...

I am reading Casa Moro right now too! And I'm loving it just as much as you it seems - the chicken fattee is on my list of dishes to try this week :-) I just saw that their third cookbook is coming out soon (maybe this week?).

I'm ready for some great fall recipes but it is still so darn HOT down here in the south...

6:26 AM, October 03, 2007  
Blogger Jesse said...

The first Moro book IS fantastic. I too just had the best meal of my life at Moro last month. It's worth the trip to the UK! I think the new book is going to really interesting. Thank you for posting this... cooking got so much more exciting for me once I found these cookbooks.

11:21 AM, October 03, 2007  
Blogger KayKat said...

Can never say no to squash!

Love it :)

1:42 PM, October 03, 2007  
Anonymous Dana said...

Sigh, I wish I had your willpower. I busted out the butternut when it was indisputably mid-September. I have no shame.

2:24 PM, October 03, 2007  
Anonymous Dana said...

Sigh, I wish I had your willpower. I busted out the butternut when it was indisputably mid-September. Apparently I have no shame.

2:30 PM, October 03, 2007  
Blogger Shaun said...

Molly - I know exactly how you feel. I have bought substandard, not quite ready, quince before because I just couldn't wait for the season to properly arrive. I didn't actually bother cooking them, though; I just left them in a bowl on the dining table to scent the room. You, on the other hand, bought produce that was ready, and I'm glad you did. I've many books on Middle Eastern and North African cookery, and I have yet to turn my eye towards the Clarks. I will now, though.

What other cookery books do you have on the nightstand?

8:36 PM, October 03, 2007  
Anonymous Anonymous said...

If your writing gets any better I will simply plotz. On my way to get a butternut squash as soon as the computer shuts down.

11:09 PM, October 03, 2007  
Blogger Molly said...

Hello, all! It's your delinquent blogger friend here, once again unable to respond to all of your lovely comments. Harumph. My manuscript is due in 10 weeks, and it seems that there just aren't enough hours in the day. Pant, pant, pant!

But to answer a few pressing questions:

Carly, the bowl in the photograph is from Goodwill, of all places! Brandon is a thrifting genius. I owe it all to him.

Stolen Bike, hmm. That's tricky. Brandon has a more sensitive palate than I do, and he says that he knows what you mean about the metallic taste. He swears by two brands of canned chickpeas - Bush and Goya - and hasn't noticed a tinny taste in either. If that doesn't help, though, you might try looking for chickpeas sold in glass jars. I'm not sure where you live, but I know that Whole Foods sells chickpeas in jars. Or you could always cook your own, from dried. Not nearly as convenient as canned, I know, but always a possibility.

Hannah, it IS destiny! For sure.

Shaun, hmm, let's see. I've got the Chez Panisse Menu Cookbook, Breakfast Lunch Tea, Moro (the first Moro book), The Pie and Pastry Bible, The River Cottage Meat Book, and the new Barbara Kingsolver book. And Calvin Trillin's Alice, Let's Eat. I've got my work cut out for me!

11:32 PM, October 03, 2007  
Blogger Gemma said...

I finally made it to Moro in August and it was fabulous but we ate way too much and almost had to be rolled out of the door - dark chocolate sorbet was a revelation! I love casa moro but will have to look up this recipe as I seem to have overlooked it. I'm betting you'll love reading and cooking from Breakfast, Lunch, Tea, it's one of my favourite purchases of the last year (and there were many)

3:33 AM, October 04, 2007  
Anonymous trina said...

I didn't think it was possible, but just the thought of eating this makes me even more smitten with fall. Thank you so much for sharing this recipe.

9:45 PM, October 04, 2007  
Blogger Gemma said...

I have already commented on this post but just to say thanks for inspiring me to recreate our Moro meal at home last night, it hadn't even occurred to me until reading your post but pistachio sauce on chicken is a good good thing.

7:37 AM, October 05, 2007  
Blogger Rose said...

No willpower here neither...I had my first butternut squash of the year a month ago, in a soufflé like.
Now this is one cookbook I have to buy, for sentimental reasons.
Mo loves any kind of salad with chickpeas in it. This one sounds delicious. I can't wait to try it. Do you have a brand of Tahini Molly that you may recommend?
Hope you are both doing fine. Hugs.

1:38 PM, October 06, 2007  
Anonymous rebekka said...

Lucky! My silly Nashville farmer's market (which I love dearly) is still full of tomatoes. No winter veggies in sight...of course, it IS 96 degrees out on October 6. The recipe looks incredible.

3:31 PM, October 06, 2007  
Blogger Emily said...

I've never commented before, but this is enough to bring me out of hiding. I just made this dish for dinner tonight, and it is amazing!! Thank you so much for a great new butternut recipe. I will be making this one again for sure!

6:10 PM, October 06, 2007  
Blogger Betty C. said...

I bought squash last weekend too and who knows what I'm going to do with it! So many great recipes saved up already...

3:58 AM, October 07, 2007  
Anonymous C.W. said...

hi Molly!

I just made this recipe with pumpkin, it was delicious! i was cooking to show off to my brand new shiny boyfriend, thanks for facilitating me being impressive. i also used you crumble recipe for dessert. It was amazing!

7:21 PM, October 07, 2007  
Blogger Kelly-Jane said...

I don't know what its about squash, they just scream 'buy me'! I have 3 butternut squashes and one spaghetti squash on the counter just now. Maybe I ought to actually make something too :)

2:45 AM, October 08, 2007  
Blogger Cakespy said...

Squash can just be too alluring in the store...especially when the weather is all "harvesty" / blustery. Plus, Sept. 29 is practically October!...

9:24 AM, October 08, 2007  
Blogger Lily said...

oh, this salad is sooo delicious! I have been faithfully but silently reading your blog for a little while now and each recipe sounds delicious, but I just knew I had to make this one as soon as I saw it...I had also been seduced by the butternut, for I had all the ingredients on hand when you posted!

4:03 PM, October 08, 2007  
Blogger Miss13 said...

Hey Molly!

I made this last night and it really was terrific. I can't wait to tear into it for lunch this afternoon. Butternut squash is the true sign of fall, just like apple cider and pumpkins. I covet cooking it all year long, but freshness and season are really starting to become a factor in my cooking. The allspice really was a terrific touch. Thank you for sharing another winner. I can't wait for the cookbook.

Best wishes and congratulations on being a newlywed! I have a month to go before I join you ^_^

dani ^_^

6:12 AM, October 09, 2007  
Anonymous Anonymous said...

I made this tonight and it was really great! The flavors go great together. I tossed it with a mesclun lettuce mix, too.

11:16 AM, October 09, 2007  
Anonymous Katie said...

I made this for my Sunday night dinner, along with the brown butter corn (which is outstanding, too).

I'll be honest, I was a bit skeptical of this recipe. I didn't see how it all went together, but oh my goodness, did it ever. Absolutely delicious, and you really described it beautifully. Thank you for yet another simple, lovely recipe.

10:01 PM, October 09, 2007  
Blogger krysten said...

this was super yummy! i never would have thought of the pairing! thanks for a great recipe. :)

2:50 PM, October 11, 2007  
Blogger Susan said...

As I read this, my two butternut, one yellow acorn, and one kabocha were eyeing me from a large bowl on the counter. I just purchased some tahini and will be making this dish.

5:59 PM, October 11, 2007  
Anonymous Cassie Young said...

Thank you for sharing this recipe. It is absolutely wonderful. :)

6:56 PM, October 15, 2007  
Blogger suzanne said...

What a wonderful treat! I have made butternut squash soup (which is a delish treat) and have wanted more for the butternut squash from our garden. Oh delight! I am enjoying this dish so much I had to break between bites to say so!


10:42 AM, October 20, 2007  
Blogger Jessica said...

I made this last night and it was lovely! I love your blog! I used to live in Seattle and adore your writing style.

6:51 AM, October 25, 2007  
Anonymous Anonymous said...

I made this last night. All I can say is....YUMMY!

11:55 AM, November 14, 2007  
Anonymous Sophie said...

I've just had this for lunch and it was lovely. All that tahini gives it a slightly rib sticking quality (in a good way). I can definitely see how it has plenty of promise for soaking up wine!

6:07 AM, November 19, 2007  
Blogger Christine said...

Another glorious garbanzo feast! Thanks! The first couple of times I made this I was out of tahini and improvised a slightly lighter dressing using roasted sesame oil in its place--and I find I like the slightly smoky taste the oil brings to the mix.

3:53 PM, December 04, 2007  
Anonymous The Enthusiast said...

We tried it and it was absolutely delicious. My husband said, "Next time let's add walnuts." (I love these moments.) We thought it was just right. I wouldn't add anything, but if I wanted to play with it, my add-on ingredients might include feta or pomegranate seeds or a sprinkling of sumac.

10:06 AM, December 05, 2007  
Anonymous deb said...

Such a late comment but we finally made this tonight and it was wonderful, just blissful. I know it will go in the permanent files. The only changes I made were to swap the allspice with sumac powder, because I love it so, and serving it with a couple lemon wedges, as I liked an extra brightness at the end. But really, thank you, this was just grand.

8:07 PM, February 06, 2008  
Anonymous Melody said...

Fantastic recipe, thanks for sharing. My only regret is that I didn't come across this, oh, maybe 5 months ago!

9:46 PM, March 09, 2008  
Blogger Tara said...

This is a great recipe. I tweaked it, using sweet potatoes instead--and highly recommend this variation.

1:21 PM, March 26, 2008  
Blogger marmitelover@mac.com said...

Just bought Moro the cookbook purely for the butternut squash recipe that a friend once cooked for me. And it isn't there! It's in the other one.
Damn it.
I'll just have to make it up. I think it's a bit different from your salad.
I just hack up the squash, some red onions and sling 'em in the Aga.

5:19 AM, September 24, 2008  
Anonymous Bridget said...

I made this for dinner recently, and my husband and I both really liked it. The sweetness of the squash is nicely balanced by the bitter tahini and sour lemon juice. It's also super easy to make, except for peeling the damn squash.

6:04 PM, October 22, 2008  
Anonymous Christie of Tassie, Australia said...

Freakily I made something similar about a month ago by accident - generally I make sweet potatoe and chickpea patties with the same ingredients (omitting squash for sweet potatoe), but then for some reason completely forgot to mash the chickpeas before putting the rest of the ingredients in. Within seconds of realising what I had done, the mixture spoke to me: 'I am a yummy salad!!'

I did however add a few crumbled up homemade felafels at this point, it gave it that lovely earthy, nutty middle eastern flavour.

It also stayed in the fridge quite well for a few days, I added the tahini sauce just before eating (I usually serve tahini sauce with with the patties).

5:30 PM, November 07, 2008  
Blogger Regina said...

Oh heavens this is good. Eating some right now. I've seen the mention of this recipe floating around for a while and finally decided to give it a go. Thank goodness I did. It is amazing. Thank you.

6:03 PM, December 02, 2008  
Blogger chefjeff1 said...

This "salad"? was absolutely delicious. Spousal unit has given me permission to put it on my "makeagainable" list. I made it early in the day, and we ate it at room temperature. The combination of the bean and squash textures was most pleasing. This dish needs no "envelope pushing", but I may make a deviation next time. It could have been a fluke, but my canned garbanzos had a slight crunch. I'm thinking of substituting a softer bean such as Cannelini, or maybe even black beans.
Thanks Molly for sharing this one!


5:30 PM, February 07, 2009  
Blogger Kumquat Connection said...


I made this Friday...and again last night. We have been snacking on it hot, cold, naked, dressed (descriptions of the salad, that is) all weekend. Thank you for brightening up winter with a much needed salad using much needed brightly colored ingredients!


7:10 PM, February 09, 2009  
Anonymous Heidi said...

This salad has everything that I love: chickpeas, tahini, onions and butternut squash. It is a big success in my household.
We alwasy eat it while standing by the kitchen counter...it just does not make it to the table.

6:30 PM, April 05, 2009  
Anonymous Hannah said...

Yum! I make a version of this at home - but instead of adding a little more olive oil to the sauce try adding a tbs of plain/greek yoghurt adds a zing but balances out the bitter tahini.

7:29 PM, July 19, 2009  
Blogger The Raven said...

After seeing it suggested on Soulemama this morning, I couldn't resist making it for a potluck this evening. From my preliminary tasting, I'm sure it will be a big hit!

2:58 PM, October 01, 2009  
Blogger cafe taber said...

i saw this recipe linked from soule mama and knew i was going to fit in the time this weekend to make it. i just finished one serving (yes, i'm going back for more!) and it was AMAZING!!! i LOVE chick peas. i will definitely revisit this recipe often. thank you for sharing this. i look forward to following your blog, too!

6:39 PM, October 02, 2009  
Anonymous Pumkin Cheesecake said...

Your butternut squash sounds absolutely delicious. Can't wait to try it. I'm wanting to try so many dishes since Thanksgiving is just a few days away. I'm not someone who cooks often, but it's these special times that I do really enjoy it. Thanks for the recipe!

7:36 PM, November 22, 2009  
Blogger caroline said...

I'm not sure why it's taken me so long to try this-- I always knew it would be a stellar combination of ingredients. I made a few modifications; most notably, I substituted yogurt for the tahini. Divinely delicious, and absolutely addictive! You can see mine here.

12:44 PM, February 15, 2010  
Anonymous Rae G said...

this salad is incredible. i made it last night and we both loved it. thanks for a great recipe!

9:13 AM, February 18, 2010  
Blogger Jonna said...

After about my 20th or 30th time making this, I feel like I should weigh in. Sometimes I make it with roasted cauliflower instead of squash. Otherwise, I have rotated in whatever winter squash is available at the farmer's market this week.

Also, I pull most of the stringy stuff off the squash seeds (but don't wash them), toss with extra virgin olive oil, salt, and chili powder or paprika or no extra spice and roast the seeds in the toaster oven until they get crunchy while the squash cooks . I sprinkle on top as a garnish for another layer of texture.

This salad is yum. Thank you!

7:11 PM, February 23, 2010  
Blogger caroline said...

This evening I took this recipe and updated it for Spring. I substituted 1-inch pieces of blanched asparagus for the roasted squash cubes, threw some fresh mint in with the cilantro, and added a squeeze of lemon juice and a drizzle of olive oil on top. It has a clean, Mediterranean-inspired flavor that is perfect for this time of year.

7:03 PM, March 17, 2010  
Blogger diandra said...

i just made this for dinner and it's SO good!!!

9:11 PM, March 24, 2010  
Blogger Sasha said...

I love this recipe but as the 90 degree heat of a Tucson May approaches, I've switched out steamed sweet potatoes for the butternut squash (can't turn on the oven, its too hot!) and thrown in chopped raw fennel bulb and cabbage from the CSA. Thanks for a lovely staple whatever the season!

8:08 PM, May 09, 2010  
Blogger Alison said...

This was SO GOOD. I get the weird butternut squash hands reaction but it's totally worth it to make out with a big bowl of this. Yum.

11:29 AM, January 18, 2011  
Blogger Žiupsnelis Druskos said...

This was lovely! I did, however, add much more lemon juice and some green salad leaves which resulted in a fresher, lighter tasting version. Another keeper recipe from the Orangette! Thanks!

p.s. scattering some pumpkin and/or sunflower seeds works really well too!

1:05 PM, February 09, 2011  
Blogger Em-i-Lis said...

Oh goodness, this is just absolutely diviiiiine! Love it. Will become a staple over here! Thanks, Molly!

4:44 PM, November 28, 2011  
Blogger mmb said...

Why are you sitting in the cold and holding back from squash?! That sounds like a glutton for punishment... give in to the pleasure!

1:00 PM, December 11, 2011  
Blogger Sarah said...

I made this last night but I messed up the dressing entirely so instead i quartered 2 onions and roasted them with the squash to add moisture. I laid the salad on a bed of lemon fragrant rice to add bulk and added a dollop of hummus on the side. Beautiful!
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8:03 AM, May 15, 2012  
Blogger Cindy Cary said...

This salad was so good! I didn't have tahini, so I substituted some prepared basic hummus and stirred that into the dressing with 1/2 teaspoon of lemon zest. I will definitely make this again!

6:44 PM, April 06, 2013  

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