This is my new favorite recipe: Roasted butternut squash mixed with garlic, chickpeas, red onions and topped with a zesty lemon tahini sauce (I followed Deb’s lead and nixed the allspice). I absolutely love it. So much so that I went out and purchased extra squash after our voluminous farm share provisions ran out (noteworthy because we'd sworn off squash until next year!). This last time we substituted green onions, what we had on hand, and tossed in extra parsley. I dare say the combination made it even better. Hearty, tasty and healthy, it’s the perfect fall dish.
No comments:
Post a Comment