Vegan Roasted Butternut Squash With Chick Peas And Tofu Dip

1. 1

   Preheat the oven to 180 u00b0C or 350 u00b0F.

2. 2

   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. Chop 2 cloves 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.

3. 3

   Put chick peas in a separate backing dish. Sprinkle with 2 tablespoons olive oil, 1/2 teaspoons smoked paprika, salt and black pepper. Bake for 30-35 minutes or until crispy.

4. 4

   Blend together diced tofu, lemon juice, 1 clove chopped garlic, 2 tablespoons olive oil, water, 1/2 teaspoon smoked paprika, cayenne pepper, black pepper and a pinch of salt. If you want it to be more liquid, add a bit of water.

5. 5

   Serve butternut squash halves with the dip and crispy chick peas. Garnish with arugula leaves (optional). Enjoy!

* Per serving · 4 servings · Values may vary.