Warm Butternut and Chickpea Salad with Tahini Dressing, Take Two

Remember this tasty salad that I made a couple years back? Yeah, it's still tasty, still easy, still pretty healthy. Try it.This time I served the salad lettuce-wrap style with some Bibb lettuce alongside some rosemary focaccia made from leftover pizza dough. Yum.

Thanksgiving Extravaganza: The Appetizer

We weren't starting Thanksgiving too early in the day since Chuck and Mark were working, so I had to throw at least one appetizer out there to satiate the drunken/drinking masses. I saw this sweet potato "hummus" from Kim O'Donnel and thought it would be fun to serve a traditional Thanksgiving ingredient in a different way. We served the dip with pita chips.

Pretty good, although I think maybe it needed something else. Garlic? That would definitely bring it closer to true hummus. Perhaps roasted garlic. I shall try again sometime. Mark loved it, though, and that's enough for me.

Warm Butternut Squash & Chickpea Salad with Tahini Dressing

It's officially the start of fall: I got a butternut squash in my CSA this week.

I made this recipe a couple times last winter and really liked it. It seems like every blogger on the internets has done a version of this recipe, and for good reason. It's tasty, easy and pretty healthy. I like the different consistencies- the warm soft squash, the crunchy chickpeas, the creamy sauce.

Give it a try!

Served it with broccoli tossed with olive oil, garlic, red pepper flakes, S&P then roasted at high heat for like 10 minutes. Squeeze lemon over it.