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.

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 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.


Scale

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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    40 comments
  1. 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!

  2. 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!

  3. 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.

  4. 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?

    • 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? 🙂

  5. 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! 🙂

  6. 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

  7. 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!

  8. 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!

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