Tempeh Stuffed Butternut Squash

Course Gluten free, Paleo, Vegan
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Author Vanessa


  • 1 Butternut Squash halved
  • 1 medium Onion diced
  • 8 ounces 227g Tempeh (diced)
  • 3 tablespoons Olive Oil
  • 1 Bell Pepper Red, Yellow, or Orange (diced)
  • 1 medium Tomato diced
  • 2 cloves of Garlic crushed
  • 1/2 cup Tomato Puree
  • 1 tablespoon Pure Maple Syrup
  • Cayenne Pepper optional
  • 1/2 cup fresh Parsley chopped


  1. Heat oven to 395F (200C) and line sheet pan with baking paper.
  2. Cut squash in half, remove seeds, and brush olive oil on cut side. Place squash (cut side down) on baking pan. Cook for 40-50 minutes until squash is tender.
  3. Heat olive oil in a fry pan. Add tempeh and onion and saute until onions become translucent and tempeh gains some color. Don't let onions burn. if they start to stick, add more oil.
  4. Add bell pepper, tomato, tomato puree, and maple syrup to tempeh/onion mixture. Season with salt, pepper, and cayenne pepper. Keep warm over low heat.
  5. Take butternut squash out of oven and further hallow out the squash. Leaving about 1/4 to 1/2 inch squash around the edges. Add squash flesh to tempeh mixture.
  6. Fill tempeh mixture into squash, drizzle with olive oil and cook in oven (lower rack) for another 10 minutes.
  7. Remove squash from oven and top with fresh parsley. 1 stuffed squash half can be served as a meal or they can be cut into 3 or 4 pieces to be served as a side dish. Enjoy!

Recipe Notes

1) Cook time will depend on size of butternut squash. Don't let it burn. If you see the skin bubbling too much, take it out of the oven. 2) If the tempeh mixture seems too dry after adding the squash, add a few more tablespoons of Tomato puree.