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Roasted butternut squash with crunchy chick peas and smoked paprika tofu dip
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Roasted Butternut Squash with Chick Peas

Roasted butternut squash with crunchy chick peas and smoked paprika tofu dip. The easiest and the most delicious way to roast a butternut squash! Vegan, healthy and incredibly tasty!
Course Main Course
Cuisine European
Cook Time 55 minutes
Total Time 55 minutes
Servings 2

Ingredients

For the butternut squash and chick peas:

  • 1 medium-sized butternut squash
  • 6 tablespoons olive oil
  • 2 cloves garlic
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 200 grams or 1 cup chick peas
  • 1/2 teaspoon smoked paprika
  • salt
  • black pepper

For the dip:

  • 200 grams or 7 oz tofu
  • juice of 1/2 lemon
  • 150 ml or 2/3 cup water
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • pinch aof cayenne pepper
  • black pepper
  • salt
  • leaves arugula to serve (optional)

Instructions

  • Preheat the oven to 180 ºC or 350 ºF.
  • Cut the butternut squash in halves lengthwise and remove seeds with a spoon. Make cross-shaped cuts half way through the flesh and place the halves on a baking dish as shown above. Chop garlic and rosemary sprigs. Sprinkle the butternut squash with 4 tablespoons olive oil, garlic, rosemary, salt and freshly ground black pepper. Put bay leaves on top. Roast for 45-50 minutes or until soft.
  • Put chick peas in a separate backing dish. Sprinkle with 2 tablespoons olive oil, smoked paprika, salt and black pepper. Bake for 30-35 minutes or until crispy.
  • Blend together diced tofu, lemon juice, chopped garlic, olive oil, water, smoked paprika, cayenne pepper, black pepper and a pinch of salt. If you want it to be more liquid, add a bit of water.
  • Serve butternut squash halves with the dip and crispy chick peas. Garnish with arugula leaves (optional). Enjoy!