Herb-Roasted Butternut Squash with Blistered Tomato Sauce

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

Herb-Roasted Butternut Squash with Blistered Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Butternut Squash with Blistered Tomato Sauce

Enjoy a warm, comforting dish featuring sweet herb-infused roasted butternut squash paired with savory, blistered tomatoes. Enhanced with golden sautéed tempeh and hearty chickpeas, this meal brings a blend of earthy flavors and bright, aromatic herbs for a satisfying dinner experience.

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NUTRITION

547kcal
Protein
34.6g
Fat
21.5g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1 cup cubed roasted Butternut Squash (205g)

120 grams Tempeh

0.5 cup cooked Chickpeas (82g)

2 medium Roma Tomatoes (150g)

0.5 tablespoon Olive Oil (7g)

2 cloves Garlic

1 tablespoon Fresh Thyme

1 tablespoon Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the butternut squash cubes with a pinch of salt, pepper, and half of the fresh thyme and rosemary. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized.

  • 3

    While the squash roasts, cut the tempeh into cubes. In a non-stick pan, lightly sauté the tempeh over medium heat until it turns golden, then set aside.

  • 4

    In the same pan, add the olive oil and minced garlic. Sauté until the garlic is fragrant, about 1 minute.

  • 5

    Add the halved Roma tomatoes along with the remaining thyme and rosemary. Let the tomatoes blister and soften, stirring occasionally for about 5-7 minutes until they develop a slight char.

  • 6

    Fold in the cooked chickpeas with the tomatoes and garlic, allowing them to heat through for an additional 2 minutes.

  • 7

    Combine the roasted butternut squash, sautéed tempeh, and the blistered tomato sauce mixture in a large bowl. Season with salt and pepper to taste before serving.

Herb-Roasted Butternut Squash with Blistered Tomato Sauce

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

Herb-Roasted Butternut Squash with Blistered Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Butternut Squash with Blistered Tomato Sauce

Enjoy a warm, comforting dish featuring sweet herb-infused roasted butternut squash paired with savory, blistered tomatoes. Enhanced with golden sautéed tempeh and hearty chickpeas, this meal brings a blend of earthy flavors and bright, aromatic herbs for a satisfying dinner experience.

NUTRITION

547kcal
Protein
34.6g
Fat
21.5g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1 cup cubed roasted Butternut Squash (205g)

120 grams Tempeh

0.5 cup cooked Chickpeas (82g)

2 medium Roma Tomatoes (150g)

0.5 tablespoon Olive Oil (7g)

2 cloves Garlic

1 tablespoon Fresh Thyme

1 tablespoon Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the butternut squash cubes with a pinch of salt, pepper, and half of the fresh thyme and rosemary. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized.

  • 3

    While the squash roasts, cut the tempeh into cubes. In a non-stick pan, lightly sauté the tempeh over medium heat until it turns golden, then set aside.

  • 4

    In the same pan, add the olive oil and minced garlic. Sauté until the garlic is fragrant, about 1 minute.

  • 5

    Add the halved Roma tomatoes along with the remaining thyme and rosemary. Let the tomatoes blister and soften, stirring occasionally for about 5-7 minutes until they develop a slight char.

  • 6

    Fold in the cooked chickpeas with the tomatoes and garlic, allowing them to heat through for an additional 2 minutes.

  • 7

    Combine the roasted butternut squash, sautéed tempeh, and the blistered tomato sauce mixture in a large bowl. Season with salt and pepper to taste before serving.