Warm Butternut and Chickpea Salad with Tahini

medium butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces

garlic clove, finely crushed or grated (I use my rasp)

ground allspice (I skipped this, but it might add a nice warmth)

olive oil

Salt

(540 mL) can chickpeas, rinsed and drained

of a medium red onion, finely chopped

coarsely chopped fresh cilantro or parsley

lemon juice

well-stirred tahini

water

olive oil (I used nice cold-pressed canola from Highwood Crossing)

garlic clove, finely grated (I use my rasp)