Dice the Tempeh and put into a dish. Finely chop the garlic and add to the Tempeh. Add the remaining marinade ingredients and mix well. Leave to marinate for 10 minutes or longer if you have time.
Preheat your oven to 180°C. Heat an oven proof pan and add the oil then fry the Tempeh and marinade until golden. Chop the shallots and red chilli and add to the pan and stir. Chop the tomatoes and add to the pan with the tomato puree and star anise. Cook and stir for a couple of minutes then add the vegetable stock. Peel and dice the butternut squash then add to the pan. Give everything a good stir, put a lid on the pan and transfer to the oven. Cook for about 20 minutes until the squash is tender and the sauce thick.
Serve with warm crusty bread and scatter with torn basil leaves.