Basically this Smitten Kitchen recipe, with a few changes based on what the store was out of:
- Preheated oven to 425.
- Diced a butternut squash into 1″ cubes, tossed with 3 cloves crushed garlic, 2 Tbsp olive oil, and 1/2 tsp of a “Kashmir curry powder” blend I had around. Roasted in the oven for about 25 minutes.
- Made a tahini dressing (3 Tbsp tahini, juice of two lemons, 2 Tbsp olive oil, 1 crushed clove garlic, a splash of water).
- Let the squash cool about 5 minutes, then tossed with a can of cannellini beans. Drizzled with the tahini dressing, minced parsley, and pepper.
[ edit: It tasted great, but the texture was a bit boring– I think it would have been better with garbanzos as originally intended, or next to some crunchy fresh vegetables ]