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 whole Medium-sized Butternut Squash; 3 cloves Garlic, Divided; 2 sprigs Fresh Rosemary; 1/2 cups Olive Oil, Divided; 1 pinch Salt; 3/4 teaspoons Black Pepper, Divided; 2 leaves Bay Leaves; 1 cup Chick Peas; 1 teaspoon Smoked Paprika, Divided; 7 ounces, weight Tofu, Diced; 5 Tablespoons Lemon Juice; ⅔ cups Water; 1 pinch Cayenne Pepper; 1 bunch Arugula Leaves, To Serve

Servings: persons

1 whole Medium-sized Butternut Squash
3 cloves Garlic, Divided
2 sprigs Fresh Rosemary
1/2 cups Olive Oil, Divided
1 pinch Salt
3/4 teaspoons Black Pepper, Divided
2 leaves Bay Leaves
1 cup Chick Peas
1 teaspoon Smoked Paprika, Divided
7 ounces, weight Tofu, Diced
5 Tablespoons Lemon Juice
⅔ cups Water
1 pinch Cayenne Pepper
1 bunch Arugula Leaves, To Serve

1
Preheat oven to 180 degrees C or 350 degrees F.
2
Cut butternut squash in half lengthwise and remove seeds with a spoon.
3
Make cross-shaped cuts halfway through the flesh and place the halves on a baking dish.
4
Chop 2 cloves garlic and rosemary sprigs.
5
Sprinkle butternut squash with 1/4 cup olive oil, garlic, rosemary, salt and 1/4 teaspoon freshly ground black pepper.
6
Put bay leaves on top.
7
Roast for 4550 minutes or until soft.
8
Put chickpeas in a separate baking dish.
9
Sprinkle with 2 tablespoons olive oil, 1/2 teaspoons smoked paprika, salt and 1/4 teaspoon freshly ground black pepper.
10
Bake for 3035 minutes or until crispy.
11
Blend together diced tofu, lemon juice, remaining garlic, water, remaining 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, cayenne pepper, remaining 1/4 teaspoon freshly ground black pepper and a pinch of salt.
12
If you want it to be more liquid, add a bit of water.
13
Serve butternut squash halves with the dip and crispy chick peas.
14
Garnish with arugula leaves (optional).
15
Enjoy!

517

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 whole Medium-sized Butternut Squash, 3 cloves Garlic, Divided, 2 sprigs Fresh Rosemary, 1/2 cups Olive Oil, Divided, 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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