Comments on: warm butternut squash and chickpea salad

By: Sarah

Sarah — Tue, 15 May 2012 14:50:11 +0000

I made this the other night but instead of chopping onions and having them raw in the salad, i quartered 2 onions, drizzled in oil pepper and salt and roasted with the squash. it flavoured the squash and added some extra moisture to the dish. I also teamed it with lemon fragranced rice to add bulk. It was lovely – i am also addicted to the squash!
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By: Vicky

Vicky — Wed, 09 May 2012 13:22:54 +0000

Made this last night and absolutely loved it!!! Used basil instead of cilantro/parsley and omitted the all spice but it truly was delicious!

By: Abigail (aka Mamatouille)

Abigail (aka Mamatouille) — Thu, 12 Apr 2012 04:39:07 +0000

I was baking some rockfish this evening and thought a warm tahini dressing would be lovely over it. I googled and found this recipe, added a bit of dried crushed Greek oregano from my garden, warmed it and served it on the fish. Delectable!

By: Ruthie

Ruthie — Wed, 04 Apr 2012 16:31:05 +0000

This is absolutely delicious! I made it as written, even with the allspice, and wouldn’t change a thing. Wish I would have found it back when you posted it! Thanks for sharing it.

By: Jade

Jade — Mon, 19 Mar 2012 04:22:44 +0000

This was sooooo good! I’m a vegan and got this receipe from O magazine and enjoyed it very much. The favor and smell is divine!

By: chewolf

chewolf — Sun, 11 Mar 2012 14:34:14 +0000

My husband detests raw onion, so I think I’ll roast the onion before tossing. This looks super yummy!

By: Callie

Callie — Tue, 28 Feb 2012 21:29:14 +0000

This is my favorite recipe in the entire world!My husband and I gave up meat for lent, probably just so we have an excuse to eat this every other day. It’s a perfect balance of soft and crunchy. The first time I made it I said to him “I will never make this again”. This was after cutting the butternut squash. But after we tasted the results, I took back what I said. It’s worth the bruised and tired fingers/hands. I could eat it forever, the BEST.

By: Rosie

Rosie — Wed, 22 Feb 2012 12:32:39 +0000

Made this last night and it was great. It didn’t look as pretty as the picture as I let me squash cook a little too long and so it while tender it was a bit mushy but the taste was fantastic. Thank you!

By: Alison

Alison — Thu, 16 Feb 2012 17:07:34 +0000

I just made this last night and about fought my fiance over the leftovers! SOOOOOOO amazingly delicious! A new favorite!

By: Kate

Kate — Sat, 11 Feb 2012 04:51:40 +0000

Don’t know if you’ve already thought of this, but I’ve had an AWESOME time testing recipes that involve adding sriracha sauce to butternut squash. It totally balances the sweetness of the squash and with cilantro, or any of the flavors that belong with sriracha and cilantro traditionally, it can really knock your socks off. When I saw that you had omitted the allspice I thought maybe you, too, had issues with recipes that drew out or highlighted the sometimes overpowering sweetness of veg. like butternut squash, sweet potatoes, yams, etc. Anyway, I love your site – thanks for all of your LOVELY recipes and photos!