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Roasted butternut squash with crunchy chick peas and smoked paprika tofu dip

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


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)


  • 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!