One Pan Tempeh Butternut Squash Bake

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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.

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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.
Tempeh and butternut squash bake with tempeh, squash and mushrooms, topped on a plate of rice.
Servings 2

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
  • 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
  • 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
 

  • 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.

Nutrition

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

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!

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Recipe Rating




    52 comments
    1. Mahya
      April 7, 2021 AT 3:26 pm

      5 stars
      It was just amazing vegetarian dish for the whole family. Thanks

      1. Brittany Mullins
        April 7, 2021 AT 7:10 pm

        So glad you loved this recipe, Mayha! Thanks for the review!

    2. Erica
      December 1, 2020 AT 10:46 am

      Do you think this recipe will freeze well?

      1. Brittany Mullins
        December 2, 2020 AT 1:01 am

        Hey Erica – I haven’t tried freezing this recipe, but I would imagine it would free just fine!

    3. Tom Cleary
      July 19, 2020 AT 5:41 am

      5 stars
      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. 🙂

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

      5 stars
      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. 🙂

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

      5 stars
      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

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