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 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:

    t

  • 1 tablespoon peanut oil
  • t

  • 1 tablespoon sesame oil
  • t

  • 3 cups butternut squash cut into 2-inch slices
  • t

  • 1 red onion, halved, sliced
  • t

  • 2 red bell peppers, seeded, sliced
  • t

  • 2 tablespoons minced garlic
  • t

  • 2 tablespoons minced ginger root
  • t

  • 2 tablespoons soy sauce
  • t

  • Steamed rice
  • t

  • Minced fresh parsley or cilantro
  • t

  • Sesame seeds (optional)

Directions:

    t

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

  3. Add squash and stir-fry for 5 minutes.
  4. t

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

  7. Add garlic and ginger and stir-fry for 2 minutes.
  8. t

  9. Season with soy sauce.
  10. t

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

More tasty vegan dinner recipes!

Comments

Comments are closed.