Name: Roasted Butternut Squash with Sage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup Butternut squash; 0.75 cup Cooked green lentils; 0.75 cup Nonfat Greek yogurt; 1 tsp Olive oil; 1 tbsp Fresh sage; 1 tbsp Pumpkin seeds; 1 tsp Tahini; 1 tsp Lemon juice; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Oven-roasted butternut squash and earthy lentils tossed with crispy sage, served over a velvety lemon-tahini yogurt base.

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NUTRITION

Protein

49.5g

Fat

12.1g

Carbs

64.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Butternut squash

0.75 cup Cooked green lentils

0.75 cup Nonfat Greek yogurt

1 tsp Olive oil

1 tbsp Fresh sage

1 tbsp Pumpkin seeds

1 tsp Tahini

1 tsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed butternut squash with olive oil, sea salt, black pepper, and finely chopped fresh sage.
3
Spread the squash in a single layer on the baking sheet and roast for 25-30 minutes until the edges are golden and tender.
4
While the squash is roasting, whisk together the Greek yogurt, tahini, lemon juice, and minced garlic in a small bowl until smooth.
5
Spread the yogurt mixture evenly across the base of a serving plate or shallow bowl.
6
Layer the warm cooked lentils over the yogurt, followed by the roasted butternut squash and any crispy sage from the pan.
7
Garnish the dish with pumpkin seeds for added texture and serve immediately.