Preheat your oven to 400°F. Cut the top off a garlic bulb to expose the cloves. Place the squash and garlic bulb, cut side up, on a baking sheet and spray with avocado oil. Season with 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, and add thyme sprigs on top. Roast for 40-50 minutes, until the squash is fork-tender and the garlic is roasted.

While the squash and garlic roast, prepare extra-firm tofu. Cut or tear into cubes. In a bowl, whisk together 2 tbsp soy sauce, maple syrup, 1/2 tbsp rice wine vinegar, and five-spice powder. Toss the tofu cubes in this mixture and spread them on a lined baking sheet. Place the tofu in the oven with the squash and roast for 25-30 minutes, flipping halfway through.

As the tofu roasts, prep broccolini by spraying it with avocado oil and seasoning with 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp black pepper. When the squash has about 15 minutes left to roast, place the broccolini on a separate baking sheet and roast for 12-15 minutes, until it’s tender and crispy.

Prepare greek chickpeas while all other ingredients are roasting in oven.

In a skillet over medium heat, add 2 thinly sliced shallots and 8 sage leaves. Sauté until the shallots are mostly golden and cooked. Add 2 tbsp soy sauce, 1 tbsp rice wine vinegar, and 1 tbsp coconut sugar to the pan, stirring until the shallots caramelize slightly. When the tofu is done roasting, add it to the skillet and toss with the caramelized shallots and sage. Cook on low-medium heat until everything is crispy and well-coated.

Once the butternut squash is done, scoop the flesh into a food processor along with the soft garlic cloves. Blend until smooth and creamy.

To serve, spread the whipped butternut squash on a plate and top with the crispy tofu mixture. Add the roasted broccolini, greek chickpeas, and garnish with sliced scallions if desired. Enjoy!