Turn spiralized butternut squash into an easy weeknight meal with this one-pan tempeh butternut squash noodle bake. It’s loaded with flavor, packed with plant-based protein, vegan and gluten-free.
- 3 Tablespoons reduced-sodium tamari (soy sauce or coconut aminos work too)
- 2 Tablespoons coconut or avocado oil
- 1 Tablespoon apple cider vinegar
- ½ Tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 package (8 ounces) tempeh, cut into bite-size chunks
- 1 large butternut squash (just the neck) peeled and spiralized into noodles
- ½ medium onion, sliced thin or spiralized
- ¾ cup chopped fresh cremini, portobello or white mushrooms
- Sea salt and pepper, to taste
- Crushed red pepper flakes, to taste
- Sriracha or chili sauce, for serving
- Preheat oven to 400°F.
- Whisk tamari, coconut oil, apple cider vinegar, ginger and garlic in a small bowl.
- Add tempeh, butternut squash noodles, onion, and mushrooms into a large bowl. Pour sauce over the tempeh mixture and toss to coat. Sprinkle on sea salt, ground pepper and crushed red pepper flakes to taste.
- Pour mixture into a square baking dish. Cover with aluminum foil and bake for 35 minutes. Pull baking dish out, remove and discard the aluminum foil, stir and place back in the oven for another 15-20 minutes or until butternut squash is cooked to your liking. If you’re like me and enjoy your tempeh a little crispy, you can turn your oven on the broil for the last 2-3 minutes.
- Remove from baking dish and serve with sriracha or chili sauce.