Warm Butternut Squash Salad

This dish was inspired by A Veggie Venture’s Recipe Box.

1 1 lb butternut squash
1 shallot or 1/4 cup white onion
1 clove garlic
2 inch piece of ginger
1/2 cup cilantro leaves
15 oz can chickpeas, rinsed and drained
zest from 1 orange
4 tbs coconut milk (not the canned kind)
2 tbs tahini
1 tbs vegenaise
juice from 1 orange
3 tbs coconut milk
2 tbs ground flax, chia, or hemp seed
2 tbs dried currants
1 tbs raw local honey
sea salt to taste

Make matchsticks of the butternut squash, and mince garlic, ginger, and onion.  Finely chop the cilantro.  Rinse and drain the chickpeaks and dry thorouoghly.  Zest the orange.  Add squash, garlic, ginger, onion, orange zest, and non-dairy milk to large wok or skillet. Cook 7 minutes on medium heat, then add cilantro and cook until squash is al dente (not mushy!)

Process tahni, vegenaise, orange juice, non-dairy milk, ground seeds, and honey.  Add currants.

Pour dressing over squash mixture while still warm.  Cover and store overnight, allowing flavors to develop.


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