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Categories:
butternut garlic rosemary olive oil salt black pepper bay leaves chick peas paprika lemon juice water cayenne pepper arugula
Viewed: 9 - Published at: 6 months agoIngredients
- 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
- 23 cups Water
- 1 pinch Cayenne Pepper
- 1 bunch Arugula Leaves, To Serve
Method
- Preheat oven to 180 degrees C or 350 degrees F.
- Cut butternut squash in half lengthwise and remove seeds with a spoon.
- Make cross-shaped cuts halfway through the flesh and place the halves on a baking dish.
- Chop 2 cloves garlic and rosemary sprigs.
- Sprinkle butternut squash with 1/4 cup olive oil, garlic, rosemary, salt and 1/4 teaspoon freshly ground black pepper.
- Put bay leaves on top.
- Roast for 4550 minutes or until soft.
- Put chickpeas in a separate baking dish.
- Sprinkle with 2 tablespoons olive oil, 1/2 teaspoons smoked paprika, salt and 1/4 teaspoon freshly ground black pepper.
- Bake for 3035 minutes or until crispy.
- 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.
- If you want it to be more liquid, add a bit of water.
- Serve butternut squash halves with the dip and crispy chick peas.
- Garnish with arugula leaves (optional).
- Enjoy!
