Herb-Roasted Pattypan Squash with Garlic, Thyme, Cannellini Beans & Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Pattypan Squash with Garlic, Thyme, Cannellini Beans & Tofu

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Pattypan Squash with Garlic, Thyme, Cannellini Beans & Tofu

Savor a hearty yet light dish featuring tender roasted pattypan squash, infused with aromatic garlic and thyme, tossed with creamy cannellini beans and crispy cubes of extra firm tofu. This balanced meal offers a delightful combination of textures and flavors, perfect for any time of day.

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NUTRITION

517kcal
Protein
32.5g
Fat
22.6g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Pattypan Squash (approx. 300g)

1 cup Cannellini Beans (cooked, 240g)

150g Extra Firm Tofu

2 cloves Garlic

1 tbsp Fresh Thyme Leaves

1 tbsp Olive Oil

0.5 tsp Salt

0.25 tsp Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the pattypan squash and cut each in half lengthwise. Remove seeds and slice into 1/2-inch thick pieces.

  • 3

    Drain and rinse the cannellini beans if using canned, and pat the tofu dry. Press the tofu slightly and then cut it into 1/2-inch cubes.

  • 4

    In a large bowl, combine the squash slices, tofu cubes, and cannellini beans. Mince the garlic and add along with fresh thyme leaves.

  • 5

    Drizzle olive oil over the mixture and season with salt and black pepper. Toss gently to coat all pieces evenly.

  • 6

    Spread the mixture on a baking sheet lined with parchment paper in a single layer.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is tender and the tofu is slightly crisp on the edges.

  • 8

    Remove from the oven and serve warm, enjoying the aromatic blend of garlic, thyme, and roasted goodness.

Herb-Roasted Pattypan Squash with Garlic, Thyme, Cannellini Beans & Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Pattypan Squash with Garlic, Thyme, Cannellini Beans & Tofu

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Pattypan Squash with Garlic, Thyme, Cannellini Beans & Tofu

Savor a hearty yet light dish featuring tender roasted pattypan squash, infused with aromatic garlic and thyme, tossed with creamy cannellini beans and crispy cubes of extra firm tofu. This balanced meal offers a delightful combination of textures and flavors, perfect for any time of day.

NUTRITION

517kcal
Protein
32.5g
Fat
22.6g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Pattypan Squash (approx. 300g)

1 cup Cannellini Beans (cooked, 240g)

150g Extra Firm Tofu

2 cloves Garlic

1 tbsp Fresh Thyme Leaves

1 tbsp Olive Oil

0.5 tsp Salt

0.25 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the pattypan squash and cut each in half lengthwise. Remove seeds and slice into 1/2-inch thick pieces.

  • 3

    Drain and rinse the cannellini beans if using canned, and pat the tofu dry. Press the tofu slightly and then cut it into 1/2-inch cubes.

  • 4

    In a large bowl, combine the squash slices, tofu cubes, and cannellini beans. Mince the garlic and add along with fresh thyme leaves.

  • 5

    Drizzle olive oil over the mixture and season with salt and black pepper. Toss gently to coat all pieces evenly.

  • 6

    Spread the mixture on a baking sheet lined with parchment paper in a single layer.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is tender and the tofu is slightly crisp on the edges.

  • 8

    Remove from the oven and serve warm, enjoying the aromatic blend of garlic, thyme, and roasted goodness.