Roasted Butternut Squash with Chick Peas and Tofu Dip

Roasted butternut squash with crunchy chick peas and smoked paprika tofu dip. The easiest and tastiest way to roast a butternut squash! Vegan, healthy and yummy.

For the Butternut Squash and Chickpeas:
1 medium-sized butternut squash
6 tablespoons olive oil
2 cloves garlic
2 sprigs fresh rosemary
2 bay leaves
200 grams or 1 cup chick peas
½ teaspoon smoked paprika
salt
black pepper

For the Dip:
200 grams or 7 oz tofu
juice of ½ lemon
150 ml or ⅔ cup water
1 clove garlic
2 tablespoons olive oil
½ teaspoon smoked paprika
a pinch of cayenne pepper
black pepper
salt
arugula leaves to serve (optional)

View the full recipe at Happy Kitchen.Rocks →