Grilled Tempeh with Butternut Squash

Instructions

1. 1

   Steam the tempeh slices for 10 minutes to soften them and reduce bitterness, then pat dry with paper towels.

   Tip: Steaming tempeh before grilling helps it absorb marinades better and cook more evenly.

2. 2

   Toss the butternut squash cubes with 2 tablespoons of olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast at 425°F for 25-30 minutes until golden and tender, stirring halfway through.

   Tip: Roasting the squash separately ensures it caramelizes properly without overcooking the tempeh.

3. 3

   While the squash roasts, whisk together maple syrup, minced ginger, soy sauce, rice vinegar, minced garlic, and remaining 2 tablespoons olive oil in a small bowl to create the glaze.

   Tip: Make the glaze ahead of time so flavors can meld together.

4. 4

   Heat a grill or grill pan over medium-high heat and lightly oil the grates.

   Tip: Test the heat with your hand held 3 inches above the grate—you should feel warmth in 3-4 seconds.

5. 5

   Brush the tempeh slices on both sides with the maple-ginger glaze and place on the hot grill.

   Tip: Reserve some glaze to drizzle over the finished dish.

6. 6

   Grill the tempeh for 4-5 minutes per side until charred grill marks appear and the surface is caramelized.

   Tip: Don't move the tempeh too frequently—let it develop a crust for better flavor and texture.

7. 7

   Toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, shaking occasionally, until fragrant and lightly browned.

   Tip: Watch the seeds carefully as they can burn quickly once they start popping.

8. 8

   Arrange the grilled tempeh slices and roasted butternut squash on a serving platter, drizzle with remaining glaze, and top with toasted pumpkin seeds and fresh cilantro.

   Tip: Serve immediately while the tempeh is still warm and the squash is at its creamiest.