I have noticed around the blogger world that many people are posting 12 cookie recipes for the 12 weeks of Christmas.

Here at Eats Well With Others, we are doing a similar feature called the 12 Pounds of Winter Squash. Which may be followed up by How Joanne OD’ed on Vitamin A. Stay tuned.
How awesome would it be though if I could churn out 12 winter squash recipes before Christmas? I think I smell a challenge coming on…

So see those two squash up there? Those are actually pounds 1 through 3. Back when all of this was still new. I was still invigorated and had mass amounts of endorphins flowing through my body at the mere mention of winter squash.

Who am I kidding? I still click on every winter squash recipe that pops up in my Google Reader. And bookmark it. And then proceed to play the Black Eyed Peas song, I Got A Feeling, and dance around my room.
This recipe was actually one that made its rounds in the Blogosphere last year. I fell in love with it then. But only got around to making it now. Talk about lag time. I saw it on A Veggie Venture, Closet Cooking, and Everybody Likes Sandwiches. They saw it on Smitten Kitchen and/or Orangette, who adapted it from the cookbook Casa Moro. It was kind of like a game of telephone so who really knows if it in any way mimics the original. It would be kind of fun to see the original recipe, however, and compare. Note to self – get on Amazon.com and buy that cookbook.

Second note to self – this is why I should not be left to my own devices with internet access AND a credit card.

After taking my first bite into this dish, I was super angry with myself for not making it sooner! The tahini dressing was just so good and reminded me of why I need to incorporate more tahini into my life. The super thick texture of the kabocha also really appealed to me and made me wonder how much I like winter squash because of the taste and how much because of the texture. Something to think about.

I am submitting this delicious fall salad to Souper Sunday, which is hosted weekly by Deb over at Kahakai Kitchen.
Warm Kabocha and Chickpea Salad with Tahini Dressing
Serves 4, adapted from about six different blogs

3 lb kabocha (or any other winter squash)
3 cloves garlic
1/2 tsp allspice
1 can chickpeas
1 red onion
1/4 cup cilantro
1 clove garlic
1/8 tsp salt
1/4 cup lemon juice
3 tbsp tahini
2 tbsp water
2 tbsp olive oil
1 cup quinoa (or any grain)

1. Preheat the oven to 425. Cut the kabocha into chunks after de-seeding it. Toss it in a bowl with salt, allspice, sliced red onion, and the 3 minced cloves of garlic. Spread on a baking sheet, spray with cooking oil and roast for 25-40 minutes or until fork-tender.

2. While the squash is roasting, whisk together the ingredients for the dressing and cook your grain of choice. When the squash mix is done, toss it with the chickpeas and dressing. Plate it on top of the cooked quinoa and then garnish with cilantro.

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
blog_share_subscribe
Share →

32 Responses to Warm Kabocha and Chickpea Salad with Tahini Dressing

  1. Amy says:

    1. Do you I need to remind of my love for the chickpea?

    2. Your analogy of the telephone game was perfect.

    3. 12 squash recipes in 12 days (or 12 weeks.) If anyone can do it, you can. I dare you. I double dare you!

  2. Jen says:

    12 squash recipes! You can do it!

    will one be mashed squash? sort of like mashed potatoes?

    😉

  3. monicajane says:

    love winter squash..I do lots of soups at this time of year…will be following your squash series.

  4. Lea Ann says:

    Well at least we won’t gain as much weight with your Christmas plan.

    🙂

    This looks wonderful. Can’t wait to see what’s next

  5. Nat says:

    At least once every week, I love to go vegan, although it can feel a bit like a compromise, it just helps me feel cleansed…this looks so good, i feel I would not have to compromise in anyway…as it is vegan but also very satisfying and well rounded. I’ve not tried quinoa before and always opt for Cous Cous… i think though I ought to give this a try. I also love the look of roasted pumkin with the red onion…scrumptious.

  6. This looks so good! I’ll have to try roasting kabocha with the skin next time. There are quite a few squash recipes out there, I’m glad to see such a healthy version presented.

  7. my wife loves squash, but i have no recipes… keep up the 12 challenge, a happy marriage is at stake

  8. Marcia says:

    You crack me up. I love winter squash (and the Black Eyed Peas).

  9. Kim says:

    I’d love to see you do the 12 weeks of squash – LOL! That is super cute! I love the combination of the squash with the chickpeas. I also love all the colors. Great recipe.

  10. This looks really yummy! I haven’t seen this one! I love it – especially the tahini dressing. I have everything to make this! I love the idea of 12 weeks of squash!

  11. teresa says:

    sounds like a good challenge to me! i’m excited to see what you do. your blog is fun to read, cute writing style!

  12. Sophia says:

    Dang. You read my mind. I stole some chickpeas from my school dining hall (haha) and was wondering what to do with it. But you got there first with the cleaver and kabocha! Haha! Seriously, you and I have the same taste buds.

    YAY more squash, squash, squash please!
    p.s. I might be coming to NY in the winter!

  13. Debinhawaii says:

    Beautiful salad–I so love a good tahini dressing. Thanks for sending it along to Souper Sundays.

  14. Palidor says:

    That is a lovely squash dish! I like your idea of a 12 week squash challenge. I’ll be looking forward to your future recipes!

  15. Donna-FFW says:

    Tahini dressing .. that alone sounds fntastic, paired with your squash bounty and chickpeas, fantastic!

    Watching NYC marathon? Soon, no?

  16. SE(Denufood) says:

    the salad looks and sounds delicious..and all the best with the 12 week challenge..its going to be lot healthy…

  17. Xiaolu says:

    This looks like just the thing for a healthy fall meal. Got some tahini I need to use up too!

  18. Mari says:

    I can’t wait to see your 12 week challenge! If you need a taste tester… I’m your girl!

  19. Velva says:

    Love it! Fresh, healthy and delicious. Thanks for sharing.

  20. girlichef says:

    Freakin’ awesome!!! I’m gonna follow those 12 days…so I can explore my newfound squashy love!! This recipe sounds amazing 🙂

  21. Mmmm, tummies are rumbling for these! They sound addictive they look so beautiful too!!

  22. comfycook says:

    This looks great but I am not a fan of tahini. I guess adaptation has to work.

  23. Elra says:

    Hmmm, speaking of tahini… I’m in Jerusalem and having lots of tahini base dish. In fact, I just eat eggplant and tahini salad.

  24. Jennie says:

    Gorgeous recipe! Wonderful combination of flavours! I can’t get enough of winter squash!

  25. I love the idea of 12 Pounds of Winter Squash post series! This warm kabocha salad looks terrific!

  26. Well, I think the squash challenge is a splendid idea! 😀

    I like that you are leaving the outside peel on. I never thought of doing that for some strange reason. This looks mighty tasty!

  27. What a great fall salad! Good luck with the 12 pound challenge.
    I just bought 4 squash.. and though of you!

  28. Nat says:

    Hi again Joanne, this is just a quick one to let you know…you have recieved an award at my place. Please drop by when you have a moment. Thanks : )

  29. this is great Joanna I love to see savory dishes and healthy eats for folks and love the challenge

  30. Awesome recipe! What a great combo! I love it 🙂

  31. lol, love your twist on the 12 steps. wouldn’t have thought of tahini as a dressing (only used it to make hummus), but sounds like you’ve found a winner.

  32. […] Four years ago…Pumpkin Apple Pie, Warm Kabocha and Chickpea Salad with Tahini Dressing […]

Leave a Reply

Your email address will not be published.