Wednesday, October 19, 2011

Maple Glazed Tempeh, Squash, and Brussels Sprouts

I thought I didn't like brussels sprouts, until I tried them baked in sweet/spicy maple sauce.  This is warm and autumny, and would make a good Thanksgiving dish.  Just keep in mind that unless you have mad knife skills and way sharper knives than I've got, the acorn squash takes some time to prepare, so don't try to make this when you're in a hurry.  The tempeh tastes best if you marinate it at least overnight, or up to 24 hours in advance.

The Ingredients
16 oz. tempeh, cut in 1-1 1/2 inch pieces (I prefer triangles, because they look fancier.)
1 lb brussels sprouts, halved
1 medium acorn squash, peeled, seeded, and cut in 3/4 inch cubes.

1/2 c soy sauce
1/2 c maple syrup
1 T apple cider vinegar
6 cloves garlic, crushed
1/2 t cayenne

The Process:

  1. Combine all marinade ingredients.  Place tempeh in a container, pour marinade over it, and refrigerate up to 24 hours, shaking occasionally to coat the tempeh.
  2. Preheat oven to 375.  Toss together all ingredients (including the marinade) in an oiled Dutch oven or casserole dish.
  3. Bake covered 40 minutes, stirring a few times.  Uncover and bake an additional 10 minutes.


  1. looks delicious - makes me a bit sad that winter has just left us here in Melbourne - but I love to throw yummy things in a roasting dish and leave them to do their thing - and I cut up pumpkin (which is like your squash) regularly so that doesn't daunt!

  2. This looks SO delicious. As soon as I locate a shop near me that sells tempeh, I'm making this. We don't really see sweet squash/pumpkin recipes over here in the K, so I'm excited to try one. And I totally agree about the triangles making it look fancy!


  3. do you think liquid aminos would taste the same if I used that to replace the soy sauce?

    1. Probably. I use them pretty much interchangeably.

    2. I think so too. I use the Braggs liquid amino often. Love it!

  4. Made this a few nights ago and it was delicious! Would be great for Thanksgiving too. We added sriracha on top, which was wonderful, and served some quinoa on the side.

    1. I'm glad you enjoyed it! Sriracha is a pretty good addition to almost anything.


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