YOUR SOLIN GENERATED RECIPE
Roasted Butternut Squash with Caramelized Onions, Tempeh & Chickpeas
Discover a warm and hearty dish featuring tender roasted butternut squash, sweet caramelized onions, savory tempeh, and protein-packed chickpeas tossed in a light olive oil and herb dressing. This comforting meal harmonizes rustic flavors and textures, delivering a satisfying blend of smoky, sweet, and savory notes.
INGREDIENTS
200 grams Butternut Squash
100 grams Yellow Onion
120 grams Tempeh
0.5 cup Chickpeas (canned, drained)
2 teaspoons Olive Oil
1 teaspoon Fresh Thyme
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces. Toss with a drizzle of olive oil, salt, pepper, and fresh thyme.
Spread the squash cubes evenly on a baking sheet and roast for about 25-30 minutes, until tender and slightly caramelized.
While the squash roasts, thinly slice the yellow onion. Heat a skillet over medium-low heat and add a small amount of olive oil. Slowly cook the onions, stirring occasionally, until they soften and turn a deep golden brown, about 15-20 minutes. Season with a pinch of salt to help release their natural sugars.
Cut the tempeh into bite-sized cubes. In a separate pan, lightly sauté the tempeh in a teaspoon of olive oil over medium heat for about 5-7 minutes, until lightly browned on all sides.
Drain and rinse the chickpeas if using canned. If desired, you can warm them in the skillet with the tempeh for an extra minute.
Combine the roasted squash, caramelized onions, sautéed tempeh, and chickpeas in a large bowl. Toss gently to mix the flavors.
Taste and adjust seasonings with additional salt, pepper, or thyme as needed. Serve warm for a nourishing meal.