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.