Tempeh Butternut Squash Bake

12 75 748
Ingredients Minutes Calories
Prep Cook Servings
20 min 55 min 2
Tempeh Butternut Squash Bake
Health Rating


3 tbsp Tamari, gluten free, reduced sodium (soy sauce or coconut aminos)
2 tbsp Coconut oil (Tablespoons; in a liquid state)
1 tbsp Apple cider vinegar (Tablespoon)
1/2 tbsp minced Ginger root (grated)
1 clove(s) Garlic (minced)
1 package Tempeh (tempe) (8 ounces )
1 squash Butternut squash (about 4 cups, peeled; deseeded and cut into bite-size pieces)
1/2 small White onion (chopped)
3/4 cup Cremini (Italian) mushroom (chopped fresh; portobello or white)
1 pinch Salt and pepper (to taste)
1/8 tsp Red pepper flakes (to taste)
1 tsp Sriracha (to taste)


  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 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.


You can also use pre-cut butternut squash cubes to make this recipe even faster!

Nutrition Facts

Per Portion

Calories 748
Calories from fat 241
Calories from saturated fat 132
Total Fat 26.8 g
Saturated Fat 14.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 4.3 g
Cholesterol 0
Sodium 1192 mg
Potassium 3022 mg
Total Carbohydrate 95 g
Dietary Fiber 10.4 g
Sugars 16.1 g
Protein 32 g

Dietary servings

Per Portion

Meat Alternative 1.5
Vegetables 10.1

Energy sources

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