Vegan Roasted Butternut Squash With Chick Peas And Tofu Dip Recipe

Name: Vegan Roasted Butternut Squash With Chick Peas And Tofu Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash medium-sized; 8 tablespoons olive oil; 3 cloves garlic; 2 sprigs fresh rosemary; 2 bay leaves; 1 cup chick peas; 1 teaspoon smoked paprika; salt; black pepper; 7 ounces tofu; 1/2 lemon; 5/8 cup water; 1 pinch cayenne pepper; arugula leaves to serve, optional

Servings: persons

1 butternut squash medium-sized
8 tablespoons olive oil
3 cloves garlic
2 sprigs fresh rosemary
2 bay leaves
1 cup chick peas
1 teaspoon smoked paprika
salt
black pepper
7 ounces tofu
1/2 lemon
5/8 cup water
1 pinch cayenne pepper
arugula leaves to serve, optional

1
Preheat the oven to 180 u00b0C or 350 u00b0F.
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
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
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
Serve butternut squash halves with the dip and crispy chick peas. Garnish with arugula leaves (optional). Enjoy!

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 butternut squash medium-sized, 8 tablespoons olive oil, 3 cloves garlic, 2 sprigs fresh rosemary, and more.

Yes, Vegan Roasted Butternut Squash With Chick Peas And Tofu Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegan Roasted Butternut Squash With Chick Peas And Tofu Dip

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