Herb-Roasted Butternut Squash with Maple Glaze

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

Herb-Roasted Butternut Squash with Maple Glaze

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Butternut Squash with Maple Glaze

Enjoy a vibrant medley of roasted butternut squash, tender chickpeas, and firm tofu, enhanced with a delicate maple glaze and fragrant herbs. This dish incorporates warm autumn flavors and a satisfying texture perfect for a balanced, clean meal.

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NUTRITION

589kcal
Protein
32.6g
Fat
17.4g
Carbs
84.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Butternut Squash, cubed (205g)

1 cup Chickpeas, canned and drained (164g)

150 grams Firm Tofu

1 tbsp Maple Syrup

1 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel, deseed, and cube the butternut squash into uniform pieces.

  • 3

    Press the tofu gently to remove excess moisture and cut into 1-inch cubes.

  • 4

    In a large bowl, combine the butternut squash, chickpeas, and tofu. Drizzle with olive oil and sprinkle with salt, pepper, and the chopped mixed herbs.

  • 5

    Toss the mixture gently to coat evenly, then spread it out on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the squash is tender and the tofu is lightly golden.

  • 7

    Remove the tray from the oven and drizzle the maple syrup over the roasted ingredients. Toss gently to ensure a light glaze coats the mixture.

  • 8

    Serve warm, enjoying the balance of sweet, savory, and herbaceous flavors.

Herb-Roasted Butternut Squash with Maple Glaze

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

Herb-Roasted Butternut Squash with Maple Glaze

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Butternut Squash with Maple Glaze

Enjoy a vibrant medley of roasted butternut squash, tender chickpeas, and firm tofu, enhanced with a delicate maple glaze and fragrant herbs. This dish incorporates warm autumn flavors and a satisfying texture perfect for a balanced, clean meal.

NUTRITION

589kcal
Protein
32.6g
Fat
17.4g
Carbs
84.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Butternut Squash, cubed (205g)

1 cup Chickpeas, canned and drained (164g)

150 grams Firm Tofu

1 tbsp Maple Syrup

1 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel, deseed, and cube the butternut squash into uniform pieces.

  • 3

    Press the tofu gently to remove excess moisture and cut into 1-inch cubes.

  • 4

    In a large bowl, combine the butternut squash, chickpeas, and tofu. Drizzle with olive oil and sprinkle with salt, pepper, and the chopped mixed herbs.

  • 5

    Toss the mixture gently to coat evenly, then spread it out on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the squash is tender and the tofu is lightly golden.

  • 7

    Remove the tray from the oven and drizzle the maple syrup over the roasted ingredients. Toss gently to ensure a light glaze coats the mixture.

  • 8

    Serve warm, enjoying the balance of sweet, savory, and herbaceous flavors.