Recipe: Roasted Squash Medley with Black Garlic

This is an easy recipe that vegans can enjoy, too! Feel free to substitute other types of squash, or combine several.

Ingredients

• 1 butternut squash, peeled and cubed
• 1 red onion, chopped (not too small)
• 1 green pepper, chopped (not too small)
• 8 oz. mushrooms, sliced
• 16 oz. tempeh or tofu, cut into 1” cubes
• Black Garlic Vinaigrette, to taste
• Freshly ground pepper, to taste

Directions

Preheat oven to 400 degrees.

1. Combine vegetables and tempeh (or tofu) in roasting pan.
2. Pour vinaigrette over mixture, tossing lightly. Pour enough on to lightly coat all of the ingredients.
3. Add a little extra olive oil and fresh pepper, if you wish.
4. Cover with aluminum foil and roast for 25 minutes, tossing once about midway through cooking.

Check to see that squash is fully cooked. If not, cook for 5-10 more minutes. Enjoy!