Butternut Squash, Tempeh, and Brussels Sprouts Bake

Butternut Squash
Butternut squash sliced in half

Butternut squash tastes great when baked in the oven. For this recipe basically just peel and chop the butternut squash into ~½″ to ¾″ inch cubes. Next chop the package of tempeh, and sliced a couple handfuls of brussesls sprouts into halves. Add all ingredients to a large baking dish. Preheat the oven to ~400°. In a separate dish mix liquified coconut oil, apple cider vinegar, and tamari, and for an extra zing, add some honey mustard into the sauce. After sauce is mixed, add to the butter nut squash, tempeh mix and stir until all the veggies are coated. Cover with tinfoil and bake for ~35 minutes. Remove from oven, stir and put back in the oven (uncovered this time) until squash is cooked through (~10 to 20 more minutes). Serve over a bed of spinach.


  • ~3 Tablespoons tamari
  • 2 Tablespoons liquified coconut oil
  • 1 Tablespoon apple cider vinegar
  • ½ Tablespoon fresh ginger, grated
  • 1 -2 cloves garlic, minced
  • 1 – 2 Tablespoons of honey mustard
  • 1 package (8 ounces) tempeh, cut into bite-size chunks
  • 1 medium butternut squash – peeled, deseeded and cut into bite-size pieces
  • 1 medium onion, chopped
  • ~2 cups brussels sprouts, chopped in half
  • Sea salt and pepper, to taste
  • Crushed red pepper flakes, to taste

Original recipe this was based on: Tempeh Butternut Squash Bake


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