Roasted Tempeh with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just an hour from start to finish. Roasted tempeh with butternut squash is a satisfying plant based meal that feels hearty and comforting without any fuss. The tempeh is a wonderful source of protein and probiotics that support your digestion, while the sweet butternut squash caramelizes beautifully in the oven alongside it. What I love most is how simple it is to prepare and how the balsamic and maple syrup create this incredible glaze that makes everything taste restaurant quality. It's the kind of dish that proves healthy eating doesn't have to be complicated.
Ella x
Ingredients
- 397 gtempeh(cut into ¾-inch cubes)
- 1 mediumbutternut squash(peeled, seeded, and cubed)
- 4 tablespoonsolive oil
- 3 tablespoonsbalsamic vinegar
- 2 tablespoonsmaple syrup
- 2 tablespoonstahini
- 3garlic cloves(minced)
- 1 teaspoonfresh thyme(dried, or 1 tablespoon fresh)
- ½ teaspoonsmoked paprika
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 8fresh sage leaves(for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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