Roasted Tempeh with Butternut Squash

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper for easy cleanup.

   Tip: Using parchment paper prevents sticking and makes for minimal cleanup.

2. 2

   In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, minced garlic, thyme, smoked paprika, salt, and pepper to create the marinade.

   Tip: This marinade infuses the tempeh with deep, savory flavors as it roasts.

3. 3

   Place the tempeh cubes in a shallow dish and pour the marinade over them. Gently toss to coat all pieces evenly and let sit for 10 minutes.

   Tip: Marinating tempeh helps it absorb flavors and become more flavorful when roasted.

4. 4

   On one baking sheet, spread the marinated tempeh in a single layer. On the second sheet, toss the butternut squash cubes with the remaining 2 tablespoons of olive oil, a pinch of salt, and pepper.

   Tip: Keep tempeh and squash separate so each can cook at its optimal pace.

5. 5

   Place both baking sheets in the preheated oven. Roast for 25-30 minutes, stirring each halfway through, until the tempeh is golden and crispy and the squash is tender and caramelized.

   Tip: The squash edges will caramelize beautifully, creating sweet contrast to the savory tempeh.

6. 6

   While the vegetables roast, prepare the maple-tahini glaze by whisking together maple syrup, tahini, 2 tablespoons of water, and a squeeze of lemon juice until smooth.

   Tip: Add water gradually to achieve a drizzleable consistency.

7. 7

   Remove both baking sheets from the oven and transfer the tempeh and squash to a serving platter, combining them together.

   Tip: The residual heat will continue cooking the vegetables slightly.

8. 8

   Drizzle the maple-tahini glaze over the roasted tempeh and squash, then garnish with fresh sage leaves and an extra crack of black pepper before serving.

   Tip: Serve warm for the best flavor and texture contrast.