Maple-Glazed Roasted Butternut Squash with Pecans

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

Maple-Glazed Roasted Butternut Squash with Pecans

YOUR SOLIN GENERATED RECIPE

Maple-Glazed Roasted Butternut Squash with Pecans

Savor the autumn-inspired flavors of our Maple-Glazed Roasted Butternut Squash with Pecans, elevated with a creamy dollop of nonfat Greek yogurt. This dish brings together the natural sweetness of roasted butternut squash, the crunch of toasted pecans, and a tangy, protein-packed yogurt topping for a meal that is both satisfying and nutritionally balanced.

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NUTRITION

576kcal
Protein
41.4g
Fat
24.7g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

200 grams Butternut Squash

1 ounce (28g) Pecans

367 grams Nonfat Greek Yogurt

1 tablespoon Maple Syrup

1 teaspoon Olive Oil

1/4 teaspoon Cinnamon

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, deseed, and cube the butternut squash into bite-sized pieces.

  • 2

    Toss the squash cubes lightly with olive oil, a pinch of salt, pepper, and cinnamon. Spread them evenly on a baking sheet.

  • 3

    Roast the squash in the preheated oven for 25-30 minutes or until tender and slightly caramelized, stirring once halfway through for even cooking.

  • 4

    In the last 5 minutes of roasting, sprinkle the pecans over the squash to toast them lightly.

  • 5

    Meanwhile, in a small bowl, mix the maple syrup into the roasted squash after removing from the oven to create a glossy, sweet glaze.

  • 6

    Plate the roasted squash and pecans, then add a generous dollop of nonfat Greek yogurt on top, drizzling any remaining maple glaze over the yogurt as well.

  • 7

    Serve warm and enjoy the delightful blend of flavors and textures.

Maple-Glazed Roasted Butternut Squash with Pecans

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

Maple-Glazed Roasted Butternut Squash with Pecans

YOUR SOLIN GENERATED RECIPE

Maple-Glazed Roasted Butternut Squash with Pecans

Savor the autumn-inspired flavors of our Maple-Glazed Roasted Butternut Squash with Pecans, elevated with a creamy dollop of nonfat Greek yogurt. This dish brings together the natural sweetness of roasted butternut squash, the crunch of toasted pecans, and a tangy, protein-packed yogurt topping for a meal that is both satisfying and nutritionally balanced.

NUTRITION

576kcal
Protein
41.4g
Fat
24.7g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

200 grams Butternut Squash

1 ounce (28g) Pecans

367 grams Nonfat Greek Yogurt

1 tablespoon Maple Syrup

1 teaspoon Olive Oil

1/4 teaspoon Cinnamon

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel, deseed, and cube the butternut squash into bite-sized pieces.

  • 2

    Toss the squash cubes lightly with olive oil, a pinch of salt, pepper, and cinnamon. Spread them evenly on a baking sheet.

  • 3

    Roast the squash in the preheated oven for 25-30 minutes or until tender and slightly caramelized, stirring once halfway through for even cooking.

  • 4

    In the last 5 minutes of roasting, sprinkle the pecans over the squash to toast them lightly.

  • 5

    Meanwhile, in a small bowl, mix the maple syrup into the roasted squash after removing from the oven to create a glossy, sweet glaze.

  • 6

    Plate the roasted squash and pecans, then add a generous dollop of nonfat Greek yogurt on top, drizzling any remaining maple glaze over the yogurt as well.

  • 7

    Serve warm and enjoy the delightful blend of flavors and textures.