So this is my little adaptation of AFR’s Tamarind BBQ Tempeh & Sweet potato recipe. (see my previous review of this recipe.) I had some butternut squash to use up, and substituted it in for the sweet potatoes. I also used two packages of tempeh this time [as I mentioned I would the last time I made it]. I used about a tablespoon of of ketchup in the sauce since I only had 1 tablespoon of tomato paste, versus the 2 called for in the recipe. It still came out great! : )

I had organic butternut squash, so I left the peel on.

Pour the sauce over it and bake covered 25 minutes. Stir. Uncovered 30 minutes, flipping once.

The sauce thickens while baking and glazes everything. I served it with brown rice and garnished with green onions and parsley.