Butternut Squash Protein Bowl
with Beans, Walnuts, and Feta
This dish is packed with almost every protein-dense ingredient we could think of—walnuts, Greek yogurt, spinach, beans, AND feta! It’s not only healthy and satisfying—it’s delicious to boot!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
5 ounce
Spinach
½ ounce
Basil
8 ounce
Butternut Squash
1 unit
Red Onion
1 ounce
Walnuts
(Contains Tree Nuts)
2 ounce
Feta Cheese
(Contains Milk)
5.3 ounce
Yogurt
(Contains Milk)
13.4 ounce
Kidney Beans
1 unit
Dijon Mustard
1 teaspoon
Dried Oregano
Not included in your delivery
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Salt
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Pepper
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Olive Oil
Nutrition Values
Utensils
Instructions
Preheat the oven to 425 degrees. Halve, peel, and thinly slice the onion into ½-inch wedges. Finely chop the basil. Drain and rinse the beans.
Toss the butternut squash and onion wedges on a baking sheet with the oregano, a drizzle of oil, and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through cooking, until golden brown.
In a large bowl, combine the basil, yogurt, Dijon mustard, and a large drizzle of olive oil. Season with salt and pepper.
When the squash and onions are done, toss them into the yogurt dressing with the beans and spinach. Season with salt and pepper. TIP: You can thin the dressing to your desired consistency with a teaspoon or two of water.
Plate: Divide between bowls and sprinkle with walnuts and feta. Enjoy!
