½butternut squashpeeled and sliced into thin ribbons (see note and video)
2tablespoonsbutter
Coarse kosher salt and freshly ground black pepper
Instructions
Arrange the tempeh in a single layer in either a zip top food storage bag or shallow baking dish.
In a small bowl, add herbs, tamari, olive oil, apple cider vinegar, and maple syrup. Stir to combine.
Pour over the tempeh, turning it to coat on all sides Allow the tempeh to marinade 2 hours or up to overnight, turning occasionally to marinate all sides
Preheat the oven to 400ºF.
Brush a large rimmed baking sheet with butter. Arrange the squash ribbons in a single layer, then brush the top with butter and season with salt and pepper.
Bake the squash for 5 minutes.
Line a small baking sheet with parchment paper.
Allow the squash to cool enough to handle, then wrap around the top of the marinated tempeh (you should need 4-6 slices, spending on how thick you want your squash) and place on the prepared baking sheet.
Bake at 400ºF for 15-20 minutes or until the squash has become a little crispy and the bottom of the tempeh is brown.
Video
Notes
How to slice butternut squash into ribbons
Remove the top of the squash, then cut off the neck right above the bulb. Remove the skin using either a vegetable peeler or knife. I used the flat side of a large vegetable peeler to slice along the side from top to bottom to create paper thin ribbons.You may also be able to use a mandolin or spiralizer to create thin strips of squash. I tested it using a knife and wasn’t able to get slices thin enough to cook properly.
Tips for customizing
Pipe dollops of mashed potatoes on top, sprinkle with vegetarian or vegan cheese, and broil until melty and lightly browned
Follow the recipe exactly, except use the whole block of tempeh instead of cutting it; cut into slices to serve
Use vegan butter to make this a vegan Thanksgiving main dish
Swap the tempeh for several large portobello mushroom caps
Enjoy leftovers in a sandwich with fontina cheese, grilled in a panini press