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Inspired by the Indonesian salad gado gado, this vegetarian dish turns warm steamed veggies into a full meal with the help of golden, crisped tempeh, a torn boiled egg, crunchy cucumbers, and a creamy, nutty, ginger-spiked sauce that deploys whatever nut or seed butter you have on hand. Peanut butter is a classic choice, but almond, cashew, sunflower seed butter, or even tahini would work well in this application, adding a little richness and toasty flavor to an otherwise bright, light, and wholesome bowl.

Peeling and slicing a butternut squash can be a whole project unto itself; skip the labor and opt for the store-bought pre-peeled and cubed variety instead, which you can find with the prepared refrigerated produce. If the chunks are quite large, you may need to trim them down a bit (to about 1″ in size) to work in this recipe; the squash steams quickly alongside snappy broccolini to become perfectly tender, not mushy or waterlogged.

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4 servings


Tbsp. extra-virgin olive oil, plus more


8-oz. packages tempeh


cups 1″ cubes peeled butternut squash


1″ piece ginger, peeled, finely grated


garlic clove, finely grated


cup nut butter (such as peanut or almond)


Tbsp. soy sauce


Tbsp. unseasoned rice vinegar, plus more


large bunch broccolini, halved lengthwise if thick


large eggs


Persian cucumbers, thinly sliced

tsp. Diamond Crystal or ¾ tsp. Morton kosher salt

Mint sprigs (for serving)


  1. Step 1

    Heat 2 Tbsp. extra-virgin olive oil in a large heavy pot over medium-high. Cook two 8-oz. packages tempeh until golden brown and crisp, about 3 minutes per side. Transfer to a plate. Let cool slightly; tear into large pieces and set aside.

    Step 2

    Wipe out pot and pour in water to come 1″ up sides. Cover and bring to a boil. Uncover pot and place a large steamer, colander, or mesh sieve inside (bottom should not touch water). Place 4 cups 1″ cubes peeled butternut squash in steamer, cover, and steam until almost tender, 15–20 minutes.

    Step 3

    Meanwhile, whisk one 1″ piece ginger, peeled, finely grated, 1 garlic clove, finely grated, ¼ cup nut butter (such as peanut or almond), 1 Tbsp. soy sauce, and 2 Tbsp. unseasoned rice vinegar in a small bowl. Gradually pour in warm water, whisking, until sauce is loose enough to drizzle (amount of water will depend on the consistency of your nut butter).

    Step 4

    Uncover pot and place 1 large bunch broccolini, halved lengthwise if thick, on top of squash. Re-cover; steam until broccolini is bright green and crisp-tender and squash is tender but not mushy, about 5 minutes.

    Step 5

    While the broccolini is steaming, cook 4 large eggs in a large saucepan of boiling water, 8 minutes. Drain and run under cold water to cool. Peel, then tear into large pieces and set aside.

    Step 6

    Combine squash, broccolini, 2 Persian cucumbers, thinly sliced, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a large bowl. Drizzle with extra-virgin olive oil and a little unseasoned rice vinegar; toss to coat.

    Step 7

    Divide vegetable mixture among shallow bowls; arrange reserved tempeh and eggs around. Drizzle sauce over and top with mint sprigs.