Squash Week 2: Chickpea Tahini Salad

I followed some advice and made this:

http://smittenkitchen.com/2009/01/warm-butternut-squash-and-chickpea-salad/

I mostly followed the recipe - I did use allspice, cider vingear instead of lemon juice, parsley and garlic added at the end. I have this huge tub of Tahini so that was pretty exciting.

I would say that my red onion was store-bought, and very pungent - I wish I would've had some farm share onion to use instead.

Two notes:

* I like the texture of squash better when it's roasted - it isn't just mush. this is probably related to the next note...

* In addition to peeling the outside of the squash, before cutting it up I peeled the inside, where I'd removed the seeds. I hate the stringiness of squash, and I think just knowing that I peeled that stringy part out makes my Chickpea Tahini Salad more delicious.

I would make this again. And, since I am up to my elbows in squash, I probably will.