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:
Heat oils in a wok over medium-high heat.
Add squash and stir-fry for 5 minutes.
Add onion and peppers and stir-fry for 5 to 10 minutes or until squash is fork-tender.
Add garlic and ginger and stir-fry for 2 minutes.
Season with soy sauce.
Pile stir-fry on rice and garnish with parsley or cilantro and sesame seeds, if using.
