This dish is truly unapologetically delicious and packs a powerful plant-based nutritional punch! The butternut squash brings a burst of flavor while being low in calories and rich in fiber. Eggplant, loaded with nutrients and antioxidants, adds a touch of luxury to every bite. Tempeh, crafted from fermented soy, offers a hefty dose of protein, fiber, and essential vitamins and minerals. And let's not forget about the secret ingredient – pomegranate molasses – adding an irresistible sweet and savory touch! 

• 1 lb eggplant (long thin Asian, or globe/Italian) cut into ~1-inch chunks
  2-3 cups peeled winter squash (e.g., butternut), cut into ~1 inch cubes
  2 packages of tempeh (16 oz total), cut into ~1/2-inch cubes
  1/2 cup olive oil
  1/2 cup pomegranate molasses
  grated zest of 2 lemons
  1 teaspoon salt
  6 medium cloves of garlic, smashed/pressed/chopped
  1 teaspoon red pepper flakes
  1/2 cup fresh coriander/cilantro, chopped

1. Pre-heat oven to 375 degrees
2. Main Ingredients: Cut up eggplant, squash, tempeh, combine in large bowl
3. Glaze: In a 4-cup measuring container combine olive oil, pomegranate molasses, lemon zest, salt, garlic, and red pepper flakes. Whisk together.
4. Pour the glaze over the main ingredients, mix well with wooden spoons, and spread evenly in a single layer on a baking sheet (save a little of the glaze to top of the dish when it is done).
5. Bake at 375 degrees for ~15 minutes, take out of oven, turn over the ingredients, return to the oven for another ~15 minutes (this is the time for an electrical induction stove). For gas stove, bake ~20-25 minutes, turn over, then another 20-25 minutes.
6. When the squash is soft, the dish is done  (check softness when taking out of oven to turn over ingredients).
7. Garnish with cilantro.
8. Serve with brown rice or another whole intact grain of your choice, or enjoy as it is.

This recipe was provided by Christopher Gardner, PhD, Director of Stanford Nutrition Studies Research Group.