Name: Tempeh Butternut Squash Bake
Total time: 55 min
Yield: 3 servings
Ingredients: 3 tbsp tamari, reduced-sodium; 2 tbsp coconut oil, liquid; 1 tbsp apple cider vinegar; 1/2 tbsp ginger, fresh, grated; 1 to 2 cloves garlic, minced; 8 oz tempeh, cut into bite-size chunks; 4 cups butternut squash, peeled, deseeded, cut into bite-size pieces; 1/2 medium onion, chopped; 3/4 cup mushrooms, chopped; to taste sea salt; to taste pepper; to taste crushed red pepper flakes

Estimate, per serving

Cal: 363
Protein: 24g
Carbs: 37g
Fat: 16g
Sodium: 724mg
Fiber: 14g

Ingredients

tamarireduced-sodium: 12 tbsp
coconut oilliquid: 8 tbsp
apple cider vinegar: 4 tbsp
gingerfresh, grated: 2 tbsp
garlicminced: 6 to 2 cloves
tempehcut into bite-size chunks: 32 oz
butternut squashpeeled, deseeded, cut into bite-size pieces: 16 cups
onionchopped: 2 medium
mushroomschopped: 3 cup
sea salt: to taste
pepper: to taste
crushed red pepper flakes: to taste

Method

01Preheat oven to 400°F.
02Whisk tamari, coconut oil, apple cider vinegar, ginger and garlic in a small bowl.
03Toss tempeh, butternut squash, onion and mushrooms in a baking dish or sheet. Pour marinade over and toss to coat. Sprinkle with salt, pepper and red pepper flakes to taste.
04Cover with foil and bake 35 minutes.35 min
05Remove foil, stir, and bake uncovered 20 minutes more until squash is tender.20 min
06For crispy tempeh, broil 5 minutes at the end.5 min
07Serve over rice, quinoa or greens.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free