Servings
Font
Back
Tempeh Butternut Squash Bake
4.5 from 99 votes

Tempeh Butternut Squash Bake

This Tempeh Butternut Squash Bake combines bite-sized tempeh, butternut squash, onions, and mushrooms tossed with a tangy tamari and apple cider vinegar mixture, then baked until tender and flavorful. The roasting brings out the natural sweetness of squash and develops a satisfying texture contrast with the tempeh. Seasonings like ginger, garlic, red pepper flakes, and optional chili sauce add a balanced warmth and depth, making this dish hearty and suitable for serving over rice, quinoa, or greens.

Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings: 3
Calories: 363 kcal
Course: Lunch
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400°F.
  2. Whisk tamari, coconut oil, apple cider vinegar, ginger and garlic in a small bowl.
  3. Use hands to gently toss tempeh, butternut squash, onion, and mushrooms in a square baking dish or a baking sheet.
  4. 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.
  5. 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.
  6. Remove from baking dish and serve over quinoa, brown rice or greens.
  7. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 363

% 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.