Tempeh Butternut Squash Bake
User Reviews
4.5
Tempeh Butternut Squash Bake
Description
Tempeh Butternut Squash Bake brings together tempeh chunks and cubed butternut squash alongside diced onion and chopped mushrooms, all coated in a flavorful blend of tamari, coconut oil, apple cider vinegar, grated ginger, and minced garlic. The combination is seasoned with sea salt, black pepper, and crushed red pepper flakes to taste, enhancing savory and spicy notes. Baking covered initially then uncovered allows the ingredients to cook evenly and develop a slightly crisp texture, especially if finished under the broiler.
The dish results in tender squash and richly flavored tempeh pieces, complemented by the earthy mushrooms and savoriness from the sauce. Serving this bake over grains like quinoa or brown rice or alongside greens makes it a filling meal option with a balanced profile of protein and vegetables.
A practical tip is substituting sweet potatoes or other winter squash in place of butternut squash if desired. After baking, leftovers can be stored in an airtight container in the fridge for up to a week, and reheated in the oven or microwave. Broiling briefly at the end crisps the tempeh for those who prefer texture contrast.
Ingredients
- 3 Tablespoons tamari soy sauce or coconut aminos, reduced-sodium
- 2 Tablespoons coconut oil in a liquid state
- 1 Tablespoon apple cider vinegar
- ½ Tablespoon ginger grated, fresh
- 1-2 cloves garlic minced
- 1 oz package tempeh cut into bite-size chunks
- 1 medium butternut squash about 4 cups, peeled, deseeded and cut into bite-size pieces
- ½ medium onion chopped
- ¾ cup cremini mushroom chopped; or portobello or white mushrooms
- salt to taste, sea salt
- black pepper to taste, sea salt
- red pepper flakes to taste, crushed
- chili sauce for serving (optional, or Sriracha
- rice for serving (optional, or quinoa or greens
Instructions
- Preheat oven to 400°F.
- Whisk tamari, coconut oil, apple cider vinegar, ginger and garlic in a small bowl.
- Use hands to gently toss tempeh, butternut squash, onion, and mushrooms in a square baking dish or a baking sheet.
- Pour tamari mixture over the tempeh, squash, onion and mushrooms and toss to coat. Sprinkle on sea salt, ground pepper and crushed red pepper flakes to taste.
- Cover baking dish/sheet with aluminum foil and bake for 35 minutes. Pull baking dish out, remove and discard the aluminum foil, stir and place back in the oven for another 20 minutes or until butternut squash is cooked to your liking. If you're like me and enjoy your tempeh a little crispy, you can turn your oven on the broil for the last 5 minutes.
- Remove from baking dish and serve over quinoa, brown rice or greens.
- Store in an airtight container in the refrigerator for 5-7 days. To reheat, pop it back in the oven or microwave for a few minutes.
Notes
- Sweet potatoes or other winter squash can be used as a substitute if butternut squash is not available.
- Store leftovers in an airtight container in the refrigerator for 5-7 days and reheat in the oven or microwave before serving.
- Broiling the dish for the last few minutes helps achieve a crispier tempeh texture if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1/3 of recipe | |
| Calories | 363kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Sodium | 724mg | 30% |
| Potassium | 1780mg | 38% |
| Fiber | 14g | 56% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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