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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 mins
Cook Time35 mins
Total Time50 mins
Course: Side
Cuisine: Indian-American fusion
Servings: 8 servings


  • 2 inch large delicata squash sliced lengthwise and then sliced horizontally into ¼--thick slices.
  • 1 large onion cut into half and then sliced into half moons
  • 1 8- oz package of tempeh cut into ½-inch cubes
  • 3 tbsp extra virgin olive oil
  • 2 tsp curry powder (can use garam masala also great here)
  • 1 tsp coriander-cumin powder
  • ½ tsp cayenne
  • Juice of 1 lemon
  • Salt to taste
  • 2 tbsp finely chopped rosemary or coriander leaves for garnish


  • 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 coriander or rosemary leaves.
  • Serve hot.