Hi friends. If you were in Sandy’s path last night, I hope that you are safe and sound! We are very thankful that Richmond didn’t get hit with much besides a ton of rain and a cold front. In anticipation of Sandy, my office was closed yesterday and we have a late opening today, which gave me a little extra time to get this post ready…
And that’s a good thing because several of you asked for the recipe a few nights ago when I posted it on Instagram. The good news about this recipe is that it utilizes one of my favorite veggies (b-nut squash), doesn’t take too long to prep and it only requires one dish. Less dishes = always a plus in my book.
- 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 package (8 ounces) 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 fresh cremini or white mushrooms, chopped
- Sea salt and pepper, to taste
- Crushed red pepper flakes, to taste
- 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 9×9 square baking dish (I used our pampered chef square baker).
- 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 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 cripsy, you can turn your oven on the briol for the last 5 minutes.
- Remove from baking dish and serve over quinoa, brown rice or spring mix. I served ours over spring mix with a dollop of chili paste to kick things up a notch.
Alright, it’s time for me to head into work. I’ll be back soon the Health Warrior Chia Bar giveaway winner and an update on how my P90x challenge is going – I started yesterday!!!
{ 17 comments… read them below or add one }
Glad you are okay! We didn’t get hit as hard as expected either thank goodness!
I made my first squash of the season last weekend and am addicted! I have never cooked with butternut squash or tempeh so this will be fun for me to try out.
You really know how to use your squash, girl! Glad the storm didn’t hit you too hard! Try to stay dry!
This looks amazing! Glad to hear you are safe. I had to drive 2 hours home last night in Ontario, pretty windy and rainy but I got home safe and sound! This storm is unreal.
this looks fab!
I also love bnut squash, and what I love more is calling it bnut! haha
Can’t wait to hear who the winner is AND how your P90X challenge is going. I heard it was intense. I did my first workout DVD in a while this morning bc the gym was closed, and I don’t know how one would find the motivation with P90X but maybe it’s all it’s cracked up to be!
Holy Yum! I made this tonight because I’ve been wanting to try tempeh for awhile and never made the leap. Delicious! I really enjoyed this over salad spring mix as well with sriracha on top. Thanks for the great recipe!
Yay!!! I’m so glad you liked this recipe Melissa. Thanks for coming back to let me know!
I recently bought a bunch of tempeh and have been looking for a good recipe. PS your email=SUPER helpful!!!!
This looks awesome; saw it on Twitter and HAD to come see the recipe. Love it, Britt! Thank you for all of your notes this week about the hurricane. Love you!
xo
Looks yummy! I’m curious as to where you got the format for your recipes. I have a blog of my own, and would like to use something similar for my posts. Please share!
Thanks!
Emily
I use a plugin offered in wordpress called EasyRecipe.
I made this tonight and it was fabulous. definitely going to be re-making this throughout the winter:)
Yay!! I’m so glad you made and liked the Tempeh Butternut Squash Bake Mallory. Thanks for coming back and commenting to let me know. I really appreciate it.
I made this and it was great!! My squash was on the large side, so I just used a whole package of baby bellas and doubled the dressing to make a BIG, veggie-heavy batch. Plenty for dinner + two days of lunches for two people. It is great left over too! Thanks for the recipe!
Butternut squash is one of my favorites, too! This sounds so good =)