Roasted butternut squash with crunchy chick peas and smoked paprika tofu dip. The easiest and tastiest way to roast a butternut squash! Vegan & gluten-free.
Butternut squash is another autumn vegetable that deserves your attention right now. Don’t miss it because it’s sweet, nutty, extremely orange, rich in vitamins A, E, C, fibre, good for your health and looks funny.
It pairs well with garlic, chilli, coriander, thyme, ginger, rosemary and parsley. You can experiment with different flavors but I’ve chosen rosemary and garlic and I must say it was a very very good combo. Butternut squash is so buttery soft that I decided to add some crunch to it. So I roasted it with chick peas and prepared a tofu dip. It came out very delicious and wholesome, as well as vegan, low fat, paleo, gluten free, low carb and everything. This dish is something you should try to make this autumn. It is probably the easiest way to roast a butternut squash. No peeling, no dicing, just cut it in halves and give it some flavor with garlic, bay leaves and rosemary. You can roast chick peas at the same time in the oven with a bit of olive oil and my favorite smoked paprika, which I couldn’t resist to add because it gives such an amazing smoky flavor to the dish. One look is worth a thousand words. Check the recipe below and enjoy your butternut squash before the season is over!What is your favorite way to cook butternut squash? Leave a comment below!