Butternut Squash and Tempeh Recipe

Looking for an easy Butternut Squash and Tempeh recipe? Learn how to make Butternut Squash and Tempeh using healthy ingredients.


Submitted by iechris

Makes 2 servings



This recipe was originally put up by Supersized. I slightly altered to remove yams, add more tempeh and change into English measurements. Kuddos to Supersized for coming up with a great recipe and hope you don't mind my tweaking!

Recipe Ingredients for Butternut Squash and Tempeh

4 c butternut squash
1 c zucchini
1 c mushrooms
6 oz tempeh
1 1/2 tbsp ginger
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp honey

Recipe Directions for Butternut Squash and Tempeh

  1. Dice all veggies and tempeh.

  2. Mix grated ginger, olive oil, soy sauce and honey in a small bow and mix.

  3. Pour over veggies and mix.

  4. Roast at 425F for 45 min until squash is soft.

Categories

Main Dish

Nutrition Facts
Serving Size 485.8g
Amount Per Serving
Calories
417
Calories from Fat
150
% Daily Value*
Total Fat
16.7g
26%
Saturated Fat
3.0g
15%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
479mg
20%
Potassium
1673mg
48%
Total Carbohydrates
55.9g
19%
Dietary Fiber
7.2g
29%
Sugars
16.6g
Protein
21.2g
Vitamin A 598% Vitamin C 116%
Calcium 25% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • Very high in manganese
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
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