To begin, lets talk about butternut squash. Butternut squash is the anti-obesity food. Not because it is particularly healthy, I actually have no idea how many calories or other nutritional things are in squash. It fights obesity, because it is a workout from hell to skin and chop it. I seriously got in an arm workout, and it took me abouthalf an hour to peel and chop the whole thing. I would have taken photos, but I was too busy screaming and cussing and working blisters onto my right thumb to remember to go take photos.
People, if you ever want to make roast butternut squash, be prepared to work. Or, do what the internet told me to do and half it, roast it for 15 minutes before hand and then go at it with knives. So many knives.
Once I finished roasting, that is when I started mixing it up. As I mourned before, I don't have tahini, so I couldn't make a tahini dressing. Also, I never buy anything other than the chapest onions at the store, so I had white onions, not red. White onions are no where near as good raw, so I soaked them in balsamic vinegar dressing while I roasted, to cut the flavor a little bit. I also pulled two spicy turkey sausages out of their casings, and cooked those up.
Mix in the chickpeas with the turkey sausage, add in some paprika, and then pull the squash out of the oven. I let it cool for a few minutes before mixing it in with the turkey and chickpeas. Final step was mixing some olive oil and water in with the balsamic and onions, and dressing the whole thing. Super good.
This made a solid five servings, and I had at least two servings of un-used squash left over (my squash was three lbs, the recipe called for a 2-pounder).
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