Vegan Roasted Butternut Squash with Chick Peas and Tofu Dip

1. 1

   Preheat oven to 180 degrees C or 350 degrees F.

2. 2

   Cut butternut squash in half lengthwise and remove seeds with a spoon.

3. 3

   Make cross-shaped cuts halfway through the flesh and place the halves on a baking dish.

4. 4

   Chop 2 cloves garlic and rosemary sprigs.

5. 5

   Sprinkle butternut squash with 1/4 cup olive oil, garlic, rosemary, salt and 1/4 teaspoon freshly ground black pepper.

6. 6

   Put bay leaves on top.

7. 7

   Roast for 4550 minutes or until soft.

8. 8

   Put chickpeas in a separate baking dish.

9. 9

   Sprinkle with 2 tablespoons olive oil, 1/2 teaspoons smoked paprika, salt and 1/4 teaspoon freshly ground black pepper.

10. 10

    Bake for 3035 minutes or until crispy.

11. 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. 12

    If you want it to be more liquid, add a bit of water.

13. 13

    Serve butternut squash halves with the dip and crispy chick peas.

14. 14

    Garnish with arugula leaves (optional).

15. 15

    Enjoy!

* Per serving · 4 servings · Values may vary.