This tempeh butternut squash bake is a breeze to whip up. Just throw everything in one pan and bake! It's absolutely delicious, vegan, gluten-free and loaded with 24 grams of plant-based protein per serving!
1mediumbutternut squashabout 4 cups, peeled, deseeded and cut into bite-size pieces
½medium onionchopped
¾cupchopped fresh cremini, portobello or white mushrooms
sea salt and pepperto taste
crushed red pepper flakesto taste
chili sauce or Srirachafor serving (optional)
rice, quinoa or greensfor serving (optional)
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 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.
Store in an airtight container in the refrigerator for 5-7 days. To reheat, pop it back in the oven or microwave for a few minutes.
Notes
Butternut squash: If you can't find butternut squash, sweet potatoes or another winter squash would work as a substitute.