Roasted Butternut Squash with Crunchy Chickpeas and Smoked Paprika Tofu Dip: The Easiest Way to Roast Butternut Squash! Vegan & Gluten-Free

Butternut squash is one of those autumn vegetables that deserve a special place in your kitchen. Its sweet, nutty flavor, vibrant orange color, and impressive nutritional profile make it a perfect choice for a healthy meal. Packed with vitamins A, E, C, and fiber, butternut squash is not only good for your health but also fun to cook with!

This recipe for roasted butternut squash with crunchy chickpeas and smoked paprika tofu dip is a delicious and easy way to enjoy this vegetable. It’s vegan, gluten-free, and packed with flavor.

The key to making this dish even better is pairing the squash with some bold spices and a creamy tofu dip. I’ve chosen rosemary and garlic for the squash, and the result is absolutely divine! Butternut squash is naturally soft and buttery, so I added a crunch factor by roasting chickpeas. To balance out the textures, I whipped up a smoked paprika tofu dip that brings everything together beautifully.

This is probably the easiest way to roast a butternut squash—no peeling or dicing needed! Simply slice it in half, season with garlic, rosemary, and a few bay leaves, then roast. The chickpeas are roasted alongside, tossed with olive oil and smoked paprika for that smoky, crunchy texture that contrasts so well with the soft squash. The dip is creamy, flavorful, and the perfect accompaniment.

Here’s how to make it:

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 dip:

• 200 grams (7 oz) tofu

• Juice of 1/2 lemon

• 150 ml (2/3 cup) water

• 1 clove garlic, chopped

• 2 tablespoons olive oil

• 1/2 teaspoon smoked paprika

• Pinch of cayenne pepper

• Salt and black pepper to taste

• Arugula leaves for garnish (optional)

Instructions:

1. Preheat the oven to 180 ºC (350 ºF).

2. Cut the butternut squash in half lengthwise and scoop out the seeds. Make cross-shaped cuts halfway through the flesh. Place the squash halves on a baking dish.

3. Sprinkle the squash with 4 tablespoons of olive oil, chopped garlic, rosemary, salt, and freshly ground black pepper. Place the bay leaves on top. Roast for 45-50 minutes or until soft.

4. In a separate baking dish, place the chickpeas. Drizzle with 2 tablespoons of olive oil, smoked paprika, salt, and black pepper. Roast for 30-35 minutes or until crispy.

5. For the dip, blend together diced tofu, lemon juice, chopped garlic, olive oil, water, smoked paprika, cayenne pepper, black pepper, and a pinch of salt. Add more water if you prefer a thinner consistency.

6. Serve the roasted butternut squash halves with the tofu dip and crispy chickpeas. Garnish with arugula leaves if desired.

This dish is the perfect way to enjoy butternut squash, full of flavors and textures that will leave you satisfied. It’s simple, healthy, and absolutely delicious!

What’s your favorite way to cook butternut squash? Let me know in the comments below!