Name: Roasted Butternut Squash with Sage and Tempeh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz tempeh; 1.5 cup butternut squash; 0.5 tsp olive oil; 2 tbsp nutritional yeast; 1 tsp dried sage; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp tamari; 0.5 tsp garlic powder

Roasted Butternut Squash with Sage and Tempeh

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

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash with Sage and Tempeh

Oven-roasted butternut squash and savory tempeh tossed with fragrant sage and nutritional yeast for a satisfying, golden-brown finish.

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NUTRITION

Protein

38.7g

Fat

20.4g

Carbs

51.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz tempeh

1.5 cup butternut squash

0.5 tsp olive oil

2 tbsp nutritional yeast

1 tsp dried sage

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp tamari

0.5 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Cut the tempeh and butternut squash into uniform 1-inch cubes to ensure even cooking.
3
In a large bowl, whisk together the olive oil, tamari, dried sage, garlic powder, sea salt, and black pepper.
4
Add the tempeh and squash to the bowl, tossing thoroughly until every piece is coated in the herb mixture.
5
Spread the mixture in a single layer on the prepared baking sheet, ensuring no pieces are overlapping.
6
Roast for 25 to 30 minutes, flipping halfway through, until the squash is tender and the tempeh is crispy.
7
Remove from the oven and immediately sprinkle with nutritional yeast while the heat helps it adhere.