Preheat oven to 425. Peel and seed a medium butternut squash and chop into 1 ½ “
Pieces. In a large bowl, combine squash, 1 minced garlic clove, 2 Tbsp. olive oil, and a few pinches of salt. Toss squash to coat, and roast on a baking sheet until just soft, 15 to 20 minutes. Meanwhile, whisk together 1 minced garlic clove, ¼ cup lemon juice, and 3 Tbsp. tahini. Add 2 Tbsp. each water and olive oil and whisk well, adding more salt as needed. Combine the squash, a 15-ounce can chickpeas (rinsed and drained), ¼ chopped red onion, and ¼ cup chopped cilantro or parsley in a mixing bowl. Add the tahini dressing to taste, and mix.