Roasted Butternut Squash with Chick Peas
User Reviews
5
3 reviews
Excellent
-
Cook Time
55 mins
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Total Time
55 mins
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Servings
2
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Course
Main Course
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Cuisine
European
Roasted Butternut Squash with Chick Peas
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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
For the butternut squash and chick peas:
- 1 butternut squash medium-sized
- 6 tablespoons olive oil
- 2 cloves garlic
- 2 rosemary sprigs, fresh
- 2 bay leaf
- 200 grams chickpea 1 cup
- 1/2 teaspoon smoked paprika
- salt
- black pepper
For the dip:
- 200 grams tofu
- lemon juice of half
- 150 ml water
- 1 clove garlic
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- pinch cayenne pepper aof
- 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!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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