Roasted Butternut Squash with Chick Peas

Name: Roasted Butternut Squash with Chick Peas
Cook time: 55 min
Total time: 55 min
Yield: 2 serving
Ingredients: 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; 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)

User Reviews

5.0

3 reviews

Excellent

Cook Time
mins
Total Time
55 mins
Servings
2
Course
Main Course
Cuisine
European

Roasted Butternut Squash with Chick Peas

Maisie Perez

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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!

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Ingredients

Servings

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)

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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!