Roasted Squash with Tahini Yogurt, Fried Chickpeas, and Green Chile Salsa

Name: Roasted Squash with Tahini Yogurt, Fried Chickpeas, and Green Chile Salsa
Yield: Serves 6 to 8
Cuisine: Syrian
Ingredients: 1 to 2 green chile peppers, such as serrano, seeded and finely chopped; 3 tablespoons cilantro leaves, roughly chopped, plus 1 tablespoon for serving; 1 butternut squash, seeded and cut lengthwise into 1- to 1½-inch (2- to 3-centimeter) long wedges; ½ teaspoon sweet paprika; ¼ teaspoon salt; ½ teaspoon cumin seeds, toasted and crushed; 2 medium red onions, cut into 1½- to 2-inch (3- to 4-centimeter) wedges; 1 cup canned or Cooked Chickpeas for Salads and Stews, patted dry; ½ teaspoon ground cumin; 4 cardamom pods; 2 tablespoons parsley leaves, roughly chopped; Salt and freshly ground black pepper, to taste; 1 garlic clove, crushed; 3 tablespoons olive oil; 2 tablespoons tahini paste; 2 tablespoons fresh lemon juice; ¾ teaspoon ground cinnamon; 2⅔ cups (150 grams) Greek yogurt; ¼ cup (60 milliliters) olive oil

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

This vegetarian main course from the innovative chef Sami Tamimi combines traditional Palestinian cooking methods with a very British ingredient – butternut squash.

Ingredients

1 butternut squash, seeded and cut lengthwise into 1- to 1½-inch (2- to 3-centimeter) long wedges
2 medium red onions, cut into 1½- to 2-inch (3- to 4-centimeter) wedges
3

Method

Preheat the oven to 430°F (220°C), and line a baking tray with parchment paper.
Mix the squash in a bowl with the onion, oil, garlic, salt, and black pepper. Spread out on the baking tray, skin side down. Sprinkle the cinnamon over the squash and

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Part of

Jerusalem

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