Grilled Tempeh with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour, and the flavors are absolutely incredible. Grilled tempeh gets this amazing smoky crust while the butternut squash caramelizes into sweet, tender perfection. The maple ginger marinade ties everything together beautifully. What I love most is that tempeh is packed with protein and probiotics, making this dish really nourishing without feeling heavy. The best part? It's budget friendly and uses simple ingredients you probably already have in your pantry. Whether you're cooking for yourself or impressing guests, this dish never disappoints.
Ella x
Ingredients
- 2 blockstempeh(cut into 1/2-inch thick slices)
- 1 mediumbutternut squash(peeled, cubed into 1-inch pieces)
- 4 tablespoonsolive oil
- 3 tablespoonsmaple syrup
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 3garlic cloves(minced)
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlpumpkin seeds(for topping)
- 2 tablespoonsfresh cilantro(chopped for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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