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4.5 from 99 votes

Tempeh Butternut Squash Bake

This tempeh butternut squash bake is a breeze to whip up. Just throw everything in one pan and bake! It's absolutely delicious, vegan, gluten-free and loaded with 24 grams of plant-based protein per serving!

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

Ingredients

  • 3 Tablespoons reduced-sodium tamari soy sauce or coconut aminos
  • 2 Tablespoons coconut oil in a liquid state
  • 1 Tablespoon apple cider vinegar
  • ½ Tablespoon fresh ginger grated
  • 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 chopped fresh cremini, portobello or white mushrooms
  • sea salt and pepper to taste
  • crushed red pepper flakes to taste
  • chili sauce or Sriracha for serving (optional)
  • rice, quinoa or greens for serving (optional)

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

  • Butternut squash: If you can't find butternut squash, sweet potatoes or another winter squash would work as a substitute. 

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 (51%) Fiber 14g (56%) Sugar 5g (10%)

Nutrition Facts

Serving: 3Serving

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.