topBanner
Butternut Squash Protein Bowl

Butternut Squash Protein Bowl

with Beans, Walnuts, and Feta

Read more

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!

Tags:Gluten-freeVeggie
Allergens:Tree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

5 ounce

Spinach

½ ounce

Basil

8 ounce

Butternut Squash

1 unit

Red Onion

1 ounce

Walnuts

(ContainsTree Nuts)

2 ounce

Feta Cheese

(ContainsMilk)

5.3 ounce

Yogurt

(ContainsMilk)

13.4 ounce

Kidney Beans

1 unit

Dijon Mustard

1 teaspoon

Dried Oregano

Not included in your delivery

box

Salt

box

Pepper

box

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2271.9120000000003 kJ
Calories543 kcal
Fat24 g
Saturated Fat6 g
Carbohydrate50 g
Sugar6 g
Dietary Fiber20 g
Protein28 g
Sodium636 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

In a large bowl, combine the basil, yogurt, Dijon mustard, and a large drizzle of olive oil. Season with salt and pepper.

4

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.

5

Plate: Divide between bowls and sprinkle with walnuts and feta. Enjoy!