• Begin by preheating your oven to 450 degrees Fahrenheit and adding the butternut squash with the onions and garlic to a large bowl.
• Lightly coat veggies with olive oil and sprinkle with sea salt and smoked paprika, tossing until everything is well incorporate. Place coated veggies onto a large baking sheet lined with parchment paper.
• Bake for 30 minutes or until veggies are cooked and super fragrant, tender, and browned on the edges.
• Once done, remove from oven and let cool for 5 minutes or so.
• In a small pot of boiling water, add eggs and let boil for 10 minutes or so, until water slightly reduces. Once done, carefully drain water from pot and removing the eggs. If needed, add cold water to cool down eggs, crack, and remove shells. Slice in half and sprinkle with salt + black pepper.
• In a medium sauté pan on medium-high heat, add spinach and drizzle 1 tablespoon olive oil over it. Toss until spinach begins to wilt. Remove from heat.

Pesto Sauce/Dressing:

• Add all ingredients into a blender and blend until sauce becomes creamy. **NOTE: If needed, add a bit more lemon juice or water (1 tablespoon at a time), until desired consistency is met.**

Assembly:

• On a medium plate, add roasted butternut squash + veggies, chickpeas, halved tomatoes, eggs, and sautéed spinach. Top with homemade pesto sauce or add it to the side.
• Bon Appetit!