Mexican-style tempeh & squash

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1 8 oz package tempeh
1 T coconut oil
1 small butternut squash (sub any winter squash or sweet potato)
1/2 large or 1 small yellow or sweet onion, sliced
1/2 large or 1 small red pepper, sliced
Chipotle chili peppers in adobo (to taste) (seeded & diced)
2 cloves garlic, crushed
chili powder, cumin (to taste)

Steam the tempeh for 15 min. Then crumble it.
Peel & de-seed & chop the squash (I like to cook it a little bit whole first to make it a little more manageable).
Sauté the squash & onions in the oil until tender. Throw in the remaining ingredients and stir up and cook until everything intermingles!

Serve as a taco or burrito filling or Mexican salad topping with greens, raw veggies, tomato, salsa, guacamole or avocado, cashew sour cream or yogurt, nutritional yeast, etc. Enjoy!

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