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Roasted delicata squash with tempeh, onions and curry spices
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5 from 1 vote

Roasted Delicata Squash with Tempeh

My roasted delicata squash with tempeh is seasoned with curry powder, cayenne, cumin and coriander, and baked until it's lightly golden-brown and delicious.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Side
Cuisine: Indian-American fusion
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 150kcal


  • 2 large delicata squash (sliced lengthwise and then sliced horizontally into ¼-inch-thick slices.
  • 1 large onion (cut into half and then sliced into half moons)
  • 8 oz tempeh (cut into ½-inch cubes)
  • 3 tablespoon extra virgin olive oil
  • 2 teaspoon curry powder (garam masala is fine here too, it will produce a slightly different flavor)
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne
  • Juice of 1 lemon
  • Salt to taste
  • 2 tablespoon cilantro


  • Preheat the oven to 425 degrees Fahrenheit.
  • Place the squash, tempeh and onions in a large bowl.
  • In a small bowl, whisk together the olive oil, curry powder, coriander-cumin powder, cayenne, lemon juice and salt.
  • Drizzle over the squash, tempeh and onions and mix thoroughly to coat evenly with the spices.
  • Spread the squash mixture on two baking sheets, in an even layer. Try not to crowd or overlap the squash.
  • Bake for 30-35 minutes until the squash is lightly golden and cooked through.
  • Remove and sprinkle on the cilantro.
  • Serve hot.


Calories: 150kcal | Carbohydrates: 15g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Potassium: 557mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1614IU | Vitamin C: 16mg | Calcium: 73mg | Iron: 2mg