Roasted Butternut Squash with Crispy Chickpeas and Fresh Herbs

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

Roasted Butternut Squash with Crispy Chickpeas and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash with Crispy Chickpeas and Fresh Herbs

Savor a harmonious medley of tender roasted butternut squash and delightfully crispy chickpeas, crowned with a creamy dollop of nonfat Greek yogurt and accented by fresh, vibrant herbs. This dish offers a beautiful interplay of textures and flavors that is both satisfying and nourishing.

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NUTRITION

493kcal
Protein
33.4g
Fat
8.9g
Carbs
72.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (205g)

1 cup Chickpeas (164g)

3/4 cup Nonfat Greek Yogurt (170g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Herbs (Parsley & Cilantro, 8g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel, deseed, and cube the butternut squash into uniform bite-sized pieces. Toss the cubes with olive oil, salt, and pepper.

  • 3

    Drain and rinse the chickpeas. Pat them dry and season lightly with salt and pepper.

  • 4

    Spread the butternut squash cubes on one baking sheet and the chickpeas on a separate baking sheet to ensure they roast evenly.

  • 5

    Roast the butternut squash for about 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 6

    Simultaneously, roast the chickpeas for 20-25 minutes until they turn crispy, shaking the pan occasionally.

  • 7

    Once both are roasted, plate a serving of butternut squash and chickpeas together.

  • 8

    Top with a dollop of nonfat Greek yogurt and sprinkle the fresh chopped herbs over the dish.

  • 9

    Serve warm and enjoy the blend of roasted sweetness, crunch, and creamy tang.

Roasted Butternut Squash with Crispy Chickpeas and Fresh Herbs

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

Roasted Butternut Squash with Crispy Chickpeas and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash with Crispy Chickpeas and Fresh Herbs

Savor a harmonious medley of tender roasted butternut squash and delightfully crispy chickpeas, crowned with a creamy dollop of nonfat Greek yogurt and accented by fresh, vibrant herbs. This dish offers a beautiful interplay of textures and flavors that is both satisfying and nourishing.

NUTRITION

493kcal
Protein
33.4g
Fat
8.9g
Carbs
72.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Butternut Squash (205g)

1 cup Chickpeas (164g)

3/4 cup Nonfat Greek Yogurt (170g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Herbs (Parsley & Cilantro, 8g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel, deseed, and cube the butternut squash into uniform bite-sized pieces. Toss the cubes with olive oil, salt, and pepper.

  • 3

    Drain and rinse the chickpeas. Pat them dry and season lightly with salt and pepper.

  • 4

    Spread the butternut squash cubes on one baking sheet and the chickpeas on a separate baking sheet to ensure they roast evenly.

  • 5

    Roast the butternut squash for about 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 6

    Simultaneously, roast the chickpeas for 20-25 minutes until they turn crispy, shaking the pan occasionally.

  • 7

    Once both are roasted, plate a serving of butternut squash and chickpeas together.

  • 8

    Top with a dollop of nonfat Greek yogurt and sprinkle the fresh chopped herbs over the dish.

  • 9

    Serve warm and enjoy the blend of roasted sweetness, crunch, and creamy tang.