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This unique combination of salty, sweet, crunchy, and creamy works beautifully. To save time, the tahini sauce can be made in advance.
1 medium-size butternut squash, cut into small cubes
3 tablespoons olive oil
1 teaspoon salt
1/2 cup Tuscanini Kalamata Olives or black olives, chopped
1/2 red pepper, chopped into small cubes
1/2 yellow pepper, chopped into small cubes
1 can Glicks Chickpeas, drained
3 Persian cucumbers, chopped into small cubes
1 bulb fennel, sliced in half and then sliced thin
1 avocado, cut into cubes
1/2 cup tahini sauce (recipe below)
1 cup Haddar Tahini
1/2 cup water
juice of 1 lemon (about 2 tablespoons)
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon cumin
Roast the butternut squash with the olive oil and salt at 400 degrees Fahrenheit for 25 to 30 minutes. Let it cool.
Place the roasted squash and the remaining ingredients in a salad bowl and drizzle with the tahini sauce (see below). Toss and serve.
Add all the ingredients to a food processor and process until smooth. Keep refrigerated until ready to use, or up to one week.
Reprinted with permission from Batsheva Kanter at www.kitchencoup.com.
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