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Butternut Squash and Pepper Stir Fry

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Butternut squash gets a new role in this Asian-inspired stir-fry recipe. Tender slices of winter squash, bell peppers, and onion, seasoned with ginger, garlic, and sesame oil, make for a hearty winter vegan dinner recipe.

Butternut squash gets a new role in this Asian-inspired stir-fry recipe. Tender slices of winter squash, bell peppers, and onion, seasoned with ginger, garlic, and sesame oil, make for a hearty winter vegan dinner recipe.
Butternut squash gets a new role in this Asian-inspired stir-fry recipe. Tender slices of winter squash, bell peppers, and onion, seasoned with ginger, garlic, and sesame oil, make for a hearty winter vegan dinner recipe.

Butternut Squash and Pepper Stir Fry

Serves 4

Ingredients:

  • 1 tablespoon peanut oil

  • 1 tablespoon sesame oil

  • 3 cups butternut squash cut into 2-inch slices

  • 1 red onion, halved, sliced

  • 2 red bell peppers, seeded, sliced

  • 2 tablespoons minced garlic

  • 2 tablespoons minced ginger root

  • 2 tablespoons soy sauce

  • Steamed rice

  • Minced fresh parsley or cilantro

  • Sesame seeds (optional)


Directions:

  1. Heat oils in a wok over medium-high heat.

  2. Add squash and stir-fry for 5 minutes.

  3. Add onion and peppers and stir-fry for 5 to 10 minutes or until squash is fork-tender.

  4. Add garlic and ginger and stir-fry for 2 minutes.

  5. Season with soy sauce.

  6. Pile stir-fry on rice and garnish with parsley or cilantro and sesame seeds, if using.


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