1/2 lb peeled, diced winter squash
1 tablespoon minced fresh sage
salt and pepper
1 teaspoon olive oil
1 medium shallot, minced
2 cloves of garlic, minced
1/4 cup sherry
1 1/2 cups textured vegetable protein (TVP)
2 cups reduced sodium chicken broth or vegetable broth
2 ounces grated pecorino romano cheese
Preheat oven to 375ºF.On a rimmed baking sheet, toss the squash with the sage and season with salt and pepper. Spray with nonstick cooking spray, and roast for 25-30 minutes, turning occasionally, until tender.
Meanwhile, heat the olive oil in a medium saucepan over medium-low heat. Cook the shallot for 5-8 minutes, until softened. Add the garlic and cook, stirring, for another minute.
Increase heat, and pour in the sherry and TVP. Cook until sherry is absorbed. Add the broth, bring to a boil, then cover and reduce heat. Simmer for about 12-15 minutes, until the TVP is tender and the liquid is absorbed. Stir in the cheese and the squash, and let stand for a few minutes before serving.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 5.7 g
Cholesterol: 12.5 mg
Sodium: 467.9 mg
Total Carbs: 21.8 g
Dietary Fiber: 7.2 g
Protein: 23.4 g