Vegan Roasted Butternut Squash with Chick Peas and Tofu Dip

Butternut squash is rich in vitamins A and C, as well as fiber, making it a nutritious addition to any meal.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Vegan Roasted Butternut Squash with Chick Peas and Tofu Dip

Cooking Method: Blending, Roasting Cuisine: American, Mediterranean Courses: Appetizer, Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 800 gram Butternut Squash
• 400 gram Chick Peas
• 200 gram Tofu
• 2 teaspoon Olive Oil
• 1 teaspoon Garlic Powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 2 tablespoon Lemon Juice
• 20 gram Fresh Parsley

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash into small cubes and place them on a baking sheet. Drizzle with olive oil, garlic powder, cumin, paprika, and salt. Toss to coat evenly.
3. Roast the butternut squash in the preheated oven for 30-35 minutes, or until tender and slightly caramelized.
4. In the meantime, drain and rinse the chickpeas.
5. In a food processor, blend the tofu, chickpeas, lemon juice, and salt until smooth and creamy.
6. Transfer the roasted butternut squash to a serving dish and serve with the chickpea and tofu dip.
7. Garnish with fresh parsley. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 8g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.