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.

Tempeh and butternut squash bake with tempeh, squash and mushrooms, topped on a plate of rice.

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

Tempeh and butternut squash bake with tempeh, squash and mushrooms, topped on a plate of rice.

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!

Tempeh and butternut squash bake with tempeh, squash and mushrooms, topped on a plate of rice.

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!

Tempeh and butternut squash bake with tempeh, squash and mushrooms, topped on a plate of rice.

More Tempeh Recipes You Might Enjoy

More Butternut Squash Goodness

If you try this tempeh butternut squash bake please leave a comment and star rating and comment down below letting me know how it turns out! Your feedback is so helpful for the EBF team and other EBF readers.

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Tempeh and butternut squash bake with tempeh, squash and mushrooms, topped on a plate of rice.

Tempeh Butternut Squash Bake


Description

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.


Ingredients

  • 3 Tablespoons reduced-sodium tamari, soy sauce or coconut aminos
  • 2 Tablespoons coconut oil, in a liquid state
  • 1 Tablespoon apple cider vinegar
  • 1/2 Tablespoon fresh ginger, grated
  • 12 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
  • 1/2 medium onion, chopped
  • 3/4 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

Instructions

  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

  • Serving Size: 1/2 of recipe
  • Calories: 551 |
  • Sugar: 8g |
  • Fat: 30g |
  • Carbohydrates: 56g |
  • Fiber: 7g |
  • Protein: 29g

Want to learn more about tempeh or see more tempeh recipes? Click here!

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    48 comments
    1. Tom Cleary
      July 19, 2020 AT 5:41 am

      Really looking forward to making this. I try to use up ingredients I have in the house already to minimise food waste – is there anything that would be a good substitute for mushrooms? Thanks!

      1. Brittany Mullins
        July 19, 2020 AT 10:53 pm

        Hey Tom! You can really sub in any veggies you have on hand instead of the mushrooms. 🙂

    2. Christina Larkin
      May 20, 2020 AT 6:01 pm

      Made this tonight. Simple And delicious!!!! Will definitely make again

      1. Brittany Mullins
        May 21, 2020 AT 3:32 pm

        Yay!! I’m so glad you enjoyed this sheet pan, Christina. Thanks for trying it and for coming back to leave a comment + star rating. It means the world to me. 🙂

    3. Erin Beafore
      March 4, 2020 AT 5:22 pm

      I added some teriyaki sauce when serving…delicious!! The veggies and tempeh are perfectly tender!

      1. Brittany Mullins
        March 4, 2020 AT 6:23 pm

        So glad you enjoyed this recipe, Erin!! Thanks for trying it and for coming back to leave a comment and star rating, I so appreciate it. <3

    4. COURTNEY SAXTON
      October 21, 2019 AT 12:15 pm

      YUM! squash AND tempeh?! I actually came across this recipe when looking for an acorn squash recipe. Don’t get me wrong – i LOVE butternut squash but it seems to be the overall favored one – and we have so many go-to butternut squash recipes. Think acorn squash would be just as delicious?

      1. Brittany Mullins
        October 21, 2019 AT 3:53 pm

        Hey Courtney! Yes, I totally think acorn squash will work for this recipe too! I like acorn squash, but find that it’s often harder to peel, just because of the curvy edges, which is why I often just cut it in half and roast it up rather than peeling it and using it in a recipe like this. That said, if you haven’t tried my acorn squash yogurt bowls, those are a great way to use acorn squash too!

    5. Kay Rudolph
      May 13, 2019 AT 4:45 pm

      No joke, I make this at least once a month, if not more often. I don’t have coconut oil so I just use olive oil, and I can only say it’s absolutely delicious with olive oil. Thank you so much!

    6. Erin
      May 6, 2019 AT 9:44 pm

      I am obviously very late to this recipe but I just made it for dinner tonight and it was DELICIOUS! The marinade is to die for. As it was cooking the smell of coconut oil was very strong (I usually use olive) and I was worried the taste would overpower the dish but it made it subtly sweet without having to add sugar. Will definitely be putting this is my rotation! Thanks!

    7. Cindy
      June 20, 2018 AT 6:27 pm

      We just made this for supper tonight, using our last butternut squash from last summer’s garden haul.
      We served on a plate of baby greens. Very nice flavor of the sauce blending nicely with the sweetness of the squash set against the toastiness of the tempeh. Next time we plan to serve over brown rice.

      1. Brittany Mullins
        June 23, 2018 AT 12:41 pm

        So glad you liked it, Cindy! Thanks for coming back to leave a comment and rating the recipe as well. It’s super helpful for me and other readers.

    8. Tiffany
      January 23, 2018 AT 11:19 am

      I made this a few months ago and LOVED IT. Going to make it again tonight! I feel like I may have steamed the tempeh first but can’t remember. Is that what you normally do?

      1. Brittany Mullins
        January 23, 2018 AT 12:02 pm

        Ahh! This makes me so happy, Tiffany. So glad you enjoyed the recipe. I never usually steam my tempeh beforehand, but I know some recipes recommend it. I don’t think it’s necessary though.

        1. Tiffany
          January 23, 2018 AT 1:06 pm

          Perfect thank you!

    9. Em @ Love A Latte
      September 30, 2016 AT 3:24 pm

      This looks so good! What are your thoughts on reheating this? I want to make it for a quick workweek dinner, so I’d already have it made up. Thanks!!

      1. Brittany Mullins
        September 30, 2016 AT 4:56 pm

        It will still be good reheated. I actually like it cold straight from fridge but you can easily toss it in a pan to warm it up!

    10. Beverley @ Born to Sweat
      September 20, 2016 AT 9:59 am

      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

    11. The Wooden Spoon
      September 19, 2016 AT 5:40 pm

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

      1. Brittany Mullins
        September 20, 2016 AT 10:07 am

        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? 🙂

    12. Kristen
      September 16, 2016 AT 9:07 am

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

      1. Brittany Mullins
        September 16, 2016 AT 10:02 am

        Hooray!! So glad that it turned out well, Kristen. And thanks for coming back to let me know. 🙂

    13. Chelsea @ Chelsea’s Healthy Kitchen
      September 15, 2016 AT 9:41 pm

      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.

      1. Brittany Mullins
        September 16, 2016 AT 10:01 am

        Yup! It’s time. 😉 I’m headed to the farmers market this weekend so I can buy more.

    14. Ashley @ Wishes & Dishes
      September 15, 2016 AT 4:28 pm

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

      1. Brittany Mullins
        September 16, 2016 AT 10:19 am

        Thank you, Ashley. I hope you get a chance to try it.

    15. Shashi at RunninSrilankan
      September 15, 2016 AT 12:18 pm

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

    16. Heather Kinnaird
      September 15, 2016 AT 10:44 am

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

    17. Tammy
      September 15, 2016 AT 9:59 am

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

      1. Brittany Mullins
        September 16, 2016 AT 10:19 am

        Please do!! 🙂 🙂

    18. Fiona @ Get Fit Fiona
      September 14, 2016 AT 6:06 pm

      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.

    19. Peggy
      February 18, 2013 AT 9:24 am

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

    20. Jenny
      December 11, 2012 AT 9:33 am

      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! 🙂

    21. Mallory
      November 6, 2012 AT 9:32 pm

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

      1. Brittany Mullins
        November 6, 2012 AT 9:46 pm

        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. 🙂

    22. Emily C
      November 3, 2012 AT 8:24 am

      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

      1. Brittany Mullins
        November 3, 2012 AT 8:45 am

        I use a plugin offered in wordpress called EasyRecipe.

    23. The Healthy Apple
      November 2, 2012 AT 10:20 pm

      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

    24. Sarah Fit
      October 31, 2012 AT 12:19 pm

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

    25. Melissa
      October 30, 2012 AT 9:35 pm

      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!

      1. Brittany Mullins
        October 30, 2012 AT 10:06 pm

        Yay!!! I’m so glad you liked this recipe Melissa. Thanks for coming back to let me know! 🙂

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