This recipe is adapted from orangette who adapted it from the absolutely fantastic casa moro cookbook. I actually have the first moro cookbook, and it looks like I should get the second one too.

Pumpkin and squashes are high on my favourites list. Creamy soup, roasted as side dishes or as a substitute for mashed potato, there’s nothing that beats the chill of winter than a warming, welcoming squash dish. The tahini adds a touch of arabia to the proceedings, and lifts it up beyond just a warm pumpkin salad.

for the salad Peel a whole butternut and dice into 1-1.5” pieces
Season with olive oil, minced garlic, salt & pepper and mixed spice — the recipe calls for allspice but I didn’t have that
Roast at 200° for 25mins or until soft
At the last 5mins or so chuck in a can of drained chickpeas to warm them up

for the tahini dressing Whisk together 2tbsp tahini, 2tbsp lemon juice, finely minced garlic and sea salt
Add water to dilute
Add oilve oil and whisk to a thick consistency
Season to taste
I found it still too lemony so I added a few drops of sesame oil for balance

assembly After removing from the oven, cool the squash to warm temperature
The recipe uses red onions but I don’t eat onions, so I added celery chopped into small bits for the crunchiness
Toss vegetables in tahini and serve