Butternut Squash and Pepper Stir Fry

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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