Vegan Roasted Butternut Squash with Chick Peas and Tofu Dip

Preheat oven to 180 ºC or 350 ºF.

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 45–50 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 30–35 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!