Roasted Butternut Squash with Crunchy Chickpeas and Smoked Paprika Tofu Dip: The Easiest, Tastiest Vegan Delight

Butternut squash is the star of autumn, a sweet and nutty vegetable rich in vitamins A, C, E, and fiber. It’s healthy, versatile, and can be roasted to perfection with a touch of garlic, rosemary, and a pinch of smoked paprika for a warm, hearty dish. Add in crispy chickpeas and a creamy smoked paprika tofu dip, and you have a satisfying, wholesome meal that’s vegan, gluten-free, and low in fat.

Roasting butternut squash has never been easier—no peeling, no dicing. Simply cut the squash in half, season with your favorite herbs and spices, and roast it with chickpeas for the perfect crunch. The result is a flavorful, nutrient-packed dish that’s perfect for the autumn season.

How to Make Roasted Butternut Squash with Chickpeas and Tofu Dip

Ingredients:

For the Butternut Squash and Chickpeas:

• 1 medium-sized butternut squash

• 6 tablespoons olive oil

• 2 cloves garlic, chopped

• 2 sprigs fresh rosemary

• 2 bay leaves

• 200 grams (1 cup) chickpeas

• 1/2 teaspoon smoked paprika

• Salt and black pepper, to taste

For the Tofu Dip:

• 200 grams (7 oz) tofu

• Juice of 1/2 lemon

• 150 ml (2/3 cup) water

• 1 clove garlic

• 2 tablespoons olive oil

• 1/2 teaspoon smoked paprika

• A pinch of cayenne pepper

• Salt and black pepper, to taste

• Arugula leaves for garnish (optional)

Instructions:

1. Preheat the Oven: Set your oven to 180 ºC (350 ºF).

2. Prepare the Squash: Slice the butternut squash in half lengthwise and remove the seeds. Make cross-shaped cuts in the flesh to allow the flavors to penetrate. Place the squash halves in a baking dish, drizzle with 4 tablespoons of olive oil, sprinkle with garlic, rosemary, salt, and black pepper, and place bay leaves on top. Roast for 45-50 minutes or until the squash is soft and golden.

3. Roast the Chickpeas: Spread the chickpeas in a separate baking dish. Drizzle with the remaining 2 tablespoons of olive oil, smoked paprika, salt, and pepper. Roast for 30-35 minutes or until they become crispy.

4. Make the Tofu Dip: In a blender, combine diced tofu, lemon juice, chopped garlic, olive oil, water, smoked paprika, cayenne pepper, black pepper, and a pinch of salt. Blend until smooth, adding more water if you prefer a thinner consistency.

5. Assemble: Serve the roasted squash halves with the tofu dip and crispy chickpeas. Garnish with arugula leaves if desired.

Enjoy!

This roasted butternut squash with crunchy chickpeas and smoked paprika tofu dip is the perfect fall dish. It’s simple, delicious, and incredibly satisfying. With the smoky flavors of paprika and the creamy tofu dip, this dish will quickly become a favorite. Perfect for a vegan, gluten-free meal that’s packed with flavor and nutrients.