warm butternut squash and chickpea salad

INGREDIENTS

• 1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
• 1 medium garlic clove, minced or pressed
• 1/2 teaspoons ground allspice (I skip this)
• 2 tablespoons olive oil
• Salt
• One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
• 1/4 of a medium red onion, finely chopped
• 1/4 cup coarsely chopped fresh cilantro or parsley
• 1 medium garlic clove, finely minced with a pinch of salt
• 1/4 cup lemon juice
• 3 tablespoons well-stirred tahini
• 2 tablespoons water
• 2 tablespoons olive oil, plus more to taste