Cooking on Friday is a major avoidance in our house. By the time Friday rolls around, I am so tired from a week of teaching that cooking seems like mission impossible. Dragging myself home, I am famished as though food was not consumed all day long. Not trusting myself at restaurants yet with my new diet I knew that, despite this dilemma of being too tired to cook but too hungry to ignore my tummy growls, I had to make something. Turning to my favorite food blog, Smitten Kitchen, I looked for something with minimal ingredients, maximum of flavor, and a speedy delivery time. The recipe for the warm butternut squash and chickpea salad was just the right combination of all of these elements.
The gist of it: Dice up one butternut squash, mix in a bowl with olive oil, garlic, salt, pepper, and bake for about 35 minutes at 425. In another bowl, whisk together three tablespoons of tahini, 1/4 cup of lemon juice, garlic, as a dressing. Once squash is baked through toss it in a bowl with the dressing and garnish with chopped parsley (cilantro tastes like soap to David), add a can of drained chickpeas and a half of chopped onion. Voila dinner in a jiffy!