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.
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
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!
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!
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.
Tempeh Butternut Squash Bake
5 from 14 votes
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.
3Tablespoonsreduced-sodium tamari, soy sauce or coconut aminos
2Tablespoonscoconut oil, in a liquid state
1Tablespoonapple cider vinegar
1/2Tablespoonfresh ginger, grated
1 -2clovesgarlic, minced
1package, 8 ounces tempeh, cut into bite-size chunks
1medium butternut squash, about 4 cups, peeled, deseeded and cut into bite-size pieces
1/2medium onion, chopped
3/4cupchopped fresh cremini, portobello or white mushrooms
Sea salt and pepper, to taste
Crushed red pepper flakes, to taste
Sriracha or chili sauce, for serving
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 square baking dish (I used our pampered chef square baker) or a baking sheet.
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/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.
Remove from baking dish and serve over quinoa, brown rice or greens.
Serving: 1/2 of recipeCalories: 551kcalCarbohydrates: 56gProtein: 29gFat: 30gFiber: 7gSugar: 8g