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.
Servings: 8 servings
Calories: 150kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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