NUTRITION

SERVINGS

INGREDIENTS

2 slices sourdough bread

1 cup butternut squash

2 ounce tempeh

1 cup egg whites

0.25 cup non-fat plain greek yogurt

0.25 cup vegetable broth

0.5 cup yellow onion

0.5 cup celery

1 teaspoon extra virgin olive oil

0.5 teaspoon dried sage

0.5 teaspoon dried thyme

0.25 teaspoon sea salt

0.25 teaspoon black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Dice the butternut squash into 1/2-inch cubes and toss with the olive oil, sea salt, and black pepper.

• 3

  Roast the squash for 20 minutes or until fork-tender and slightly caramelized, then remove from the oven and reduce the temperature to 350°F.

• 4

  While the squash roasts, dice the sourdough bread into 1-inch cubes and finely crumble the tempeh.

• 5

  In a non-stick skillet over medium heat, sauté the diced onion, celery, and crumbled tempeh until the vegetables are translucent and the tempeh is lightly browned.

• 6

  In a medium mixing bowl, whisk together the egg whites, Greek yogurt, vegetable broth, dried sage, and dried thyme until smooth.

• 7

  In a small casserole dish, combine the sourdough cubes, roasted squash, and the sautéed onion and tempeh mixture.

• 8

  Pour the egg white custard over the bread mixture, tossing gently to ensure every cube is coated, and let it sit for 5 minutes to absorb the liquid.

• 9

  Bake for 25-30 minutes until the top is golden-brown and the custard is set.