Tempeh and Butternut Squash with Ginger Recipe

Tempeh And Butternut Squash With Ginger Recipe

Ingredients

Makes 3 :Servings

Prep: 5 minutes

Cooking Time: 25 minutes

Serving size 1/3 of recipe

Calories 364 Protein 19 g Carbohydrates 39 g Fat 18 g Fiber 6 g Sugar 11 g Sodium 549 mg

For the marinade

• 3 tablespoons low-sodium tamari
• 21/2 tablespoons peeled and minced fresh ginger (optional)
• 1 teaspoon minced garlic
• 11/2 tablespoons rice vinegar
• 6 ounces three-grain tempeh or soy tempeh or tofu, cut into 1-inch cubes
• 2 tablespoons olive oil
• 3 cups butternut squash, cut into 2-inch cubes
• juice of 1 lime
• 1 tablespoon melted raw honey
• 1 tablespoon arrowroot powder
• 1 cup frozen shelled edamame or frozen peas
• garnish: finely sliced green onions, red pepper flakes

Method

1. Mix together the marinade ingredients, then add the cubed tempeh
2. Marinate for at least 1 hour or overnight in an airtight container
3. To a large nonstick skillet over medium heat, add the olive oil and squash
4. Cook until the squash begins to soften, 12 to 15 minutes, then add the marinated tempeh cubes (without the sauce)
5. Cook until the squash is crisp-tender and the edges of the squash and tempeh have browned, 4 to 5 minutes more
6. Squeeze in some lime juice while the squash cooks so it softens in the steam, and move the squash around in the skillet continuously so it doesn’t stick or burn
7. To the bowl of marinade, add 3 tablespoons water, the honey, and the arrowroot powder and whisk togetther
8. Pour the marinade into the skillet and stir the ingredients together quickly as the sauce thickens
9. Add the edamame and stir to incorporate, heating until all of the ingredients are steaming hot, about 2 minutes
10. Remove the skillet from the heat, garnish, and enjoy!
11. Serve

Full List of Meal-Prep Recipes
Full List of Butternut-Squash Recipes