YOUR SOLIN GENERATED RECIPE
Sweet-Spiced Roasted Butternut Squash with Maple Pecans and Protein-Boosted Chickpea Greek Yogurt Medley
Enjoy a harmonious blend of sweet, roasted butternut squash spiced with warm accents, tossed with crunchy maple-glazed pecans and protein-rich roasted chickpeas, all served with a creamy nonfat Greek yogurt dressing. This dish balances textures and flavors perfectly, making it a satisfying meal that delights both the palate and your nutritional goals.
INGREDIENTS
1 cup roasted Butternut Squash (205g)
1 cup roasted Chickpeas (164g)
1 cup Nonfat Greek Yogurt (245g)
1/8 cup Maple Pecans (15g)
1 tsp Mixed Spices (Cinnamon, Nutmeg, Salt)
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F.
Peel and cube the butternut squash into 1-inch pieces. Toss with olive oil and the mixed spices (cinnamon, nutmeg, and a pinch of salt).
Spread the squash on a baking sheet and roast in the oven for 25-30 minutes until tender and slightly caramelized.
While the squash is roasting, drain and rinse canned chickpeas (or use pre-cooked chickpeas). Pat them dry and toss with a little olive oil and a dash of your favorite spices. Roast on a separate tray for 20 minutes until crisp.
In a bowl, combine the roasted squash and chickpeas. Gently fold in the nonfat Greek yogurt, ensuring the warm ingredients are enough to meld the flavors but not overheat the yogurt.
Top the mixture with the maple-glazed pecans for a delightful crunch and subtle sweetness.
Serve warm and enjoy this balanced dish that delivers a satisfying mix of sweet, savory, and nutty flavors along with a healthy protein boost.