Comments on: warm butternut squash and chickpea salad

By: Joelle

Joelle — Fri, 20 Nov 2009 17:34:44 +0000

I made this twice this week. I whipped up a full batch of the dressing, used a tiny butternut and half a can of garbanzos for the first round, and just had to roast another squash for the second. The first time I ate it fresh, hot, and it was awesome.

I just finished eating it as a cold lunch, and it was…disappointing. Something about cold makes the squash lose some flavor. I also didn’t put parsley in, because I was afraid it would wilt too much and I was running late. The whole meal was lackluster. So, if you have leftovers, you probably want to heat them up. And fresh is definitely better. And don’t skip ingredients.

By: Michelle

Michelle — Wed, 18 Nov 2009 02:19:38 +0000

OHMYGOSH! So so good!!! I used cilantro which, I think, gave it a freshness and lightness. I thought the red onion I used was a bit harsh and somewhat overpowering (and only used half of a small to medium sized one).

ALSO, went to my favorite wine shop and got a nice pinot noir to pair. Amazing!!

As far as peeling the squash… I put it whole into some boiling water for about three minutes or so, let it cool, then peeled with relative (and I do mean relative) ease. Boiling the squash won’t cook it but will soften the skin.

Now a question… I cooked the squash for about 25-30 minutes and while it rid it of that rawness, it ended up getting a bit mushad once I mixed it with the rest of the salad. Perhaps I cut the pieces too small? Cooked too long? Anyone else have this problem?

By: allison

allison — Sat, 14 Nov 2009 23:22:03 +0000

i think i just had a religious experience with this. thank you.

By: Savannah

Savannah — Thu, 12 Nov 2009 01:12:25 +0000

I thought it was incredibly yummy even without the dressing! Simpler and fresher… but it is still tasty with the tahini dressing as well. In the future i’ll skip it though.

By: Foy

Foy — Wed, 11 Nov 2009 06:15:39 +0000

So I was soaking my garbanzo beans over night for hummus, but this looks much more interesting. I think I have a new recipe to try.

By: Laura

Laura — Tue, 10 Nov 2009 19:14:30 +0000

I just made this last night (after seeing it here and on Orangette), and it was soooo good! I wasn’t sure what to expect with this mix of ingredients, but I’m glad I tried it out. Each ingredient really stood out and complimented the others. Thanks for the recipe!

By: Tanja

Tanja — Mon, 09 Nov 2009 17:35:16 +0000

Was not at all sure about this recipe, but couldn`t resist. Worth it! I loved the salad and so did my guests!

By: Emily

Emily — Mon, 09 Nov 2009 00:34:31 +0000

Thanks Deb for a great recipe! I made this last weekend and it was a big hit at our Halloween dinner. I added a teaspoon of cinnamon to the roasted squash and also added the allspice. I made the salad in the afternoon and then tossed the squash with the dressing right before serving. Great flavors and easy to put together!

By: Jennifer Olmstead

Jennifer Olmstead — Tue, 03 Nov 2009 18:14:39 +0000

Okay, weird but awesome addition – grapes! It’s the perfect contrasting flavor and texture. I now make this at least twice a week.

And Deb, thanks for the Winter Panzanella tip. I’m just trying to work up the nerve to eat all those sprouts!

By: eliza

eliza — Thu, 29 Oct 2009 22:33:59 +0000

We’ve made and loved this before. Tonight we had it with butterCup squash and black beans. It was good, but not as good.