One Pan Tempeh Butternut Squash Bake - Eating Bird Food

One Pan Tempeh Butternut Squash Bake

This tempeh butternut squash bake makes Meatless Monday a breeze. Just throw everything in one pan and bake! It’s loaded with protein (29 grams), vegan, gluten-free and absolutely delicious.

This tempeh butternut squash bake is loaded with protein, veggies and flavor! It's easy to make, vegan, gluten-free and absolutely delicious!

I posted this quick and easy tempeh butternut squash bake on Instagram and everyone went crazy asking for the recipe so here it is! I’m pretty excited about it for a variety of reasons. 1) It utilizes one of my favorite fall veggies (butternut squash) 2) it doesn’t take long to prep 3) it’s packed with almost 30 grams of protein and 4) it only requires one pan!

One pan = less dishes to wash = always a plus in my book

This tempeh butternut squash bake is loaded with protein, veggies and flavor! It's easy to make, vegan, gluten-free and absolutely delicious!

Butternut squash, onions, mushrooms and bite-size pieces of tempeh are tossed in a flavorful ginger garlic brown sauce that I typically use to marinate tempeh. Butternut isn’t typically prepared with Asian flavors, but the sauce used in this dish is Asian-inspired and it works perfectly!

The tamari (or soy sauce if you’re not gluten-free) blended with coconut oil, apple cider vinegar, fresh ginger and garlic adds just the right amount of salty, robust flavor. Normally I like adding a little sweetness to this type of sauce, but the butternut squash provides that here!

5.0 from 5 reviews
Tempeh Butternut Squash Bake
Prep time
Cook time
Total time
Perfect for Meatless Monday this one pan tempeh bake is loaded with veggies and protein! Plus it's gluten-free and vegan.
Serves: 2
  • 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 chopped fresh cremini, portobello or white mushrooms
  • Sea salt and pepper, to taste
  • Crushed red pepper flakes, to taste
  • Sriracha or chili sauce, for serving
  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 (I used our pampered chef square baker) 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.
Nutrition Information
Serving size: ½ of recipe Calories: 551 | Fat: 30g | Carbohydrates: 56g | Sugar: 8g | Fiber: 7g | Protein: 29g

This tempeh butternut squash bake is loaded with protein, veggies and flavor! It's easy to make, vegan, gluten-free and absolutely delicious!

This dish is great on it’s own or you can serve it over brown rice, quinoa or some greens if you want to pack in some additional veggies. I hope you like it as much as we do!

One Pan Tempeh Butternut Squash Bake that's loaded with protein #vegan #glutenfree

Want more protein-packed tempeh recipes? Here are a few of my favorites:

Tempeh with Kale + Coconut Aminos

Tempeh Pasta Sauce over Spaghetti Squash

21 Day Fix Lemon Garlic Tempeh

Garlic Teriyaki Tempeh and Broccoli

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  1. Glad you are okay! We didn’t get hit as hard as expected either thank goodness! 🙂

  2. 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.

  3. You really know how to use your squash, girl! Glad the storm didn’t hit you too hard! Try to stay dry! 🙂

  4. 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.

  5. this looks fab!

  6. I also love bnut squash, and what I love more is calling it bnut! haha

  7. 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!

  8. 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!

  9. I recently bought a bunch of tempeh and have been looking for a good recipe. PS your email=SUPER helpful!!!!

  10. 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!

  11. 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!


  12. I made this tonight and it was fabulous. definitely going to be re-making this throughout the winter:)

  13. 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! 🙂

  14. Butternut squash is one of my favorites, too! This sounds so good =)

  15. This looks so good! I try to incorporate a few vegetarian meals into my week, so I’ll have to give this one a try.

  16. I seriously might make this every week 🙂 Thank you for posting!

  17. we love a great meatless monday option, and I LOVE how easy this is to prepare

  18. I’m so glad you posted this recipe – this sounds as good as it looks!

  19. I can almost taste this now! The flavors sound amazing.

  20. The flavours in this sound awesome! I can’t believe it’s September and I haven’t bought my first butternut squash of the season yet – I need to get on that.

  21. I made this last night and it was FAB-U-LOUS!! I’m really looking forward to leftovers for lunch today!

  22. This sounds great! I wish there were was Gluten Free tempeh sold near me or I would definitely try this!

    • Do you have have a Whole Foods nearby? They sell LightLife tempeh and there are a few gluten-free options — Organic Soy Tempeh, Organic Flax Tempeh, Organic Wild Rice Tempeh and Garden Veggie Tempeh. Maybe you can find one of these? 🙂

  23. ahh this looks incredible!! im a sucker for tempeh and an even BIGGER one for squash. definitely going to give this a try next week for dinner

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