YOUR SOLIN GENERATED RECIPE
Herb-Roasted Butternut Squash with Maple Pecans
Savor the autumnal flavors of tender, herb-roasted butternut squash paired with sweet, maple-glazed pecans. This dish is elevated with a protein-boosting crunch of roasted chickpeas and a cool, herbed Greek yogurt drizzle to create a comforting yet balanced meal.
INGREDIENTS
1 medium Butternut Squash (205g)
1/4 cup Maple-Glazed Pecans (30g)
1/2 cup Roasted Chickpeas (82g)
1 cup Nonfat Greek Yogurt (245g)
1 tablespoon Maple Syrup
2 tablespoons Mixed Herbs (Rosemary, Thyme)
2 teaspoons Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Peel and cube the butternut squash into uniform pieces. Toss them in a bowl with 1 teaspoon olive oil, half of the mixed herbs, salt, and pepper.
Spread the squash cubes on a baking sheet in a single layer and roast for 25-30 minutes until tender and slightly caramelized.
Meanwhile, place the pecans in a small bowl, drizzle with maple syrup and 1 teaspoon olive oil, and sprinkle with a pinch of salt. Roast the pecans in the oven for the last 10 minutes of the squash's cooking time to toast them lightly.
For the roasted chickpeas, if using canned chickpeas, rinse and pat dry. Toss with a little olive oil, salt, pepper, and remaining herbs. Spread on a separate baking sheet and roast for about 20-25 minutes until crispy.
Prepare the herbed Greek yogurt by stirring in a pinch of salt, pepper, and a few drops of olive oil. Adjust seasoning to taste.
Once all components are roasted, plate the butternut squash as the base of your dish. Top with the maple-pecans and crispy chickpeas.
Drizzle the herbed Greek yogurt over the top just before serving.