Tempeh Bowls With Nut Butter Sauce

Name: Tempeh Bowls With Nut Butter Sauce
Ingredients: 2 Tbsp. extra-virgin olive oil, plus more; 2 8-oz. packages tempeh; 4 cups 1 cubes peeled butternut squash; 1 1 piece ginger, peeled, finely grated; 1 garlic clove, finely grated; ¼ cup nut butter (such as peanut or almond); 1 Tbsp. soy sauce; 2 Tbsp. unseasoned rice vinegar, plus more; 1 large bunch broccolini, halved lengthwise if thick; 4 large eggs; 2 Persian cucumbers, thinly sliced; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; Mint sprigs (for serving)