Topped with tahini dressing, the flavors and textures are fabulous. You can leave off the chicken for a vegetarian version, or just add it to the non-vegetarian servings.
Ingredients:
1 butternut squash, peeled and cut into 1/2" to 1" cubes (or you can buy the pre-cut package at Trader Joes)
4 Tbl. olive oil
Salt and pepper to taste
Red pepper flakes to taste (about 1/4 tsp.)
About 2 cups of country loaf bread, torn into 1" pieces
4 Tbl. tahini (Trader Joes carries it in jars)
4 Tbl. freshly squeezed lime or lemon juice
2 tsp. honey
1 rotisserie chicken
Salad greens
Instructions:
Preheat oven to 425.
Lay the butternut squash pieces on a baking sheet (or two if necessary to avoid crowding the pieces). Drizzle 3 tablespoons olive oil over the top, grind some salt and pepper, sprinkle with red pepper flakes and then toss it all to evenly coat. Place sheets in the oven and roast the squash for about 15 minutes, flipping the pieces mid-way through to cook the pieces evenly.
Meanwhile toss the bread cubes with the remaining olive oil and spread flat on another baking sheet. Put in the oven after the squash has cooked for 15 minutes. Continue cooking everything for another 10 minutes until the bread cubes are golden and crisp and the squash is tender and just starting to brown.
While everything is cooking, make the dressing by whisking together the tahini, lime/lemon juice and honey. Add water a tablespoon at a time to get it to a smooth consistency. Season to taste with salt and pepper.
Pull the chicken off the bones and shred the white meat.
Put some salad greens in a bowl and toss with just enough of the tahini dressing to lightly coat the greens. Place some of the salad on each plate. Top with some butternut squash and bread cubes and lay the chicken on the top if using. Drizzle more of the dressing over the top and serve.
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