Maple-Roasted Butternut Squash with Pecans, Tofu & Quinoa

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

Maple-Roasted Butternut Squash with Pecans, Tofu & Quinoa

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Butternut Squash with Pecans, Tofu & Quinoa

Savor the warm, comforting flavors of maple-roasted butternut squash paired with crispy tofu, nutty quinoa, and a sprinkle of toasted pecans. This delightful dish offers a perfect balance of natural sweetness, savory notes, and a satisfying crunch—ideal for a nourishing dinner.

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NUTRITION

542kcal
Protein
31.5g
Fat
27g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

2 tbsp chopped Pecans

1/2 cup Cooked Quinoa

9 oz Extra-Firm Tofu

1 tsp Maple Syrup

1/2 tsp Olive Oil

Salt, pepper & cinnamon to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, toss the cubed butternut squash with olive oil, a pinch of salt, pepper, and a dash of cinnamon.

  • 3

    Spread the squash evenly on a baking sheet and roast in the oven for 25-30 minutes until tender and lightly caramelized.

  • 4

    While the squash is roasting, drain and press the tofu to remove excess moisture, then cut it into cubes.

  • 5

    Gently sauté the tofu cubes in a non-stick pan over medium heat until golden on all sides.

  • 6

    In a serving bowl, combine the roasted squash, sautéed tofu, and cooked quinoa.

  • 7

    Drizzle with maple syrup and sprinkle the chopped pecans over the top.

  • 8

    Toss gently to mix the flavors and serve warm.

Maple-Roasted Butternut Squash with Pecans, Tofu & Quinoa

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

Maple-Roasted Butternut Squash with Pecans, Tofu & Quinoa

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Butternut Squash with Pecans, Tofu & Quinoa

Savor the warm, comforting flavors of maple-roasted butternut squash paired with crispy tofu, nutty quinoa, and a sprinkle of toasted pecans. This delightful dish offers a perfect balance of natural sweetness, savory notes, and a satisfying crunch—ideal for a nourishing dinner.

NUTRITION

542kcal
Protein
31.5g
Fat
27g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

2 cups cubed Butternut Squash

2 tbsp chopped Pecans

1/2 cup Cooked Quinoa

9 oz Extra-Firm Tofu

1 tsp Maple Syrup

1/2 tsp Olive Oil

Salt, pepper & cinnamon to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, toss the cubed butternut squash with olive oil, a pinch of salt, pepper, and a dash of cinnamon.

  • 3

    Spread the squash evenly on a baking sheet and roast in the oven for 25-30 minutes until tender and lightly caramelized.

  • 4

    While the squash is roasting, drain and press the tofu to remove excess moisture, then cut it into cubes.

  • 5

    Gently sauté the tofu cubes in a non-stick pan over medium heat until golden on all sides.

  • 6

    In a serving bowl, combine the roasted squash, sautéed tofu, and cooked quinoa.

  • 7

    Drizzle with maple syrup and sprinkle the chopped pecans over the top.

  • 8

    Toss gently to mix the flavors and serve warm.