Sweet & Spicy Squash & Tempeh

INGREDIENTS

1 clove elephant garlic, cubed (alternate: a head of garlic cloves, peeled & halved)

1 medium apple, peeled, cored & cubed

One 2-pound, peeled butternut squash, washed, seeded, peeled, and cut into 1-inch cubes

½ pound tempeh, cubed

1 small sweet potato, cubed

½ medium yellow onion, cubed

One 13.5-ounce can unsweetened coconut milk

¼ cup light brown sugar

1TBSP fresh ginger, peeled & minced

⅓ tsp hot pepper powder

1 TBSP roasted garlic powder

½ tsp garam masala

1 tsp vegetable bouillon

½ cup water

PREPARATION

Heat water and bouillon in a small frying pan, to boiling. Add tempeh cube. Cook for about 5 minutes. Stir occasionally, turn once or twice. Drain, reserving the liquid.  

In a large roasting bowl, stir together the coconut milk, brown sugar and all spices. Add reserved vegetable broth. Add the squash and turn to coat thoroughly.

Preheat the barbecue. Heat a medium-large cast iron frying pan on barbecue. Add coated vegetables to hot pan and cover the pan with foil or a lid, and bake on the barbecue for about 30 minutes, until the squash is beginning to get tender.

Remove foil or lid, and allow the mix to thicken for 10 minutes.

Serve over rice.
 

Results? Really good!