Stir-Fried Butternut Squash · Thyme for Cooking

I haven’t finished very many winter squash recipes this 12 months.

I didn’t have very many winter squashes.

Final 12 months I used to be complaining concerning the 8 large spaghetti squash I acquired from 1 plant and making an attempt to determine what to do with all of them, together with the opposite 40 winter squash I had within the cave.

This 12 months the cave is already naked.

My mom would say that I used to be correctly rewarded for my complaining.

No remark.

That is what I did with the final little bit of the final butternut squash, which was the final winter squash.

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Stir-Fried Butternut Squash

The soy sauce (affiliate hyperlink) and sesame oil (affiliate hyperlink) are a pleasant distinction to the candy squash for this straightforward facet dish

• Writer: Kate
• Prep Time: 10 minutes
• Prepare dinner Time: quarter-hour
• Whole Time: 25 minutes
• Yield: 2 servings 1x
• Class: Greens

• 12oz (350gr) butternut squash 2 – 3 cups small chunks
• 1 small onion, chopped
• 1 tbs soy sauce (affiliate hyperlink)
• 1 tsp olive oil
• 1 tsp sesame oil (affiliate hyperlink)

• Warmth oils and soy sauce (affiliate hyperlink) in a big, non-stick skillet over medium warmth. 
• Add squash, onions and sauté quarter-hour, till squash and onions are properly browned. 
• Serve.

Notes

You’ll be able to substitute walnut oil for the sesame oil (affiliate hyperlink), or simply skip it. It’s for taste.

Diet

• Serving Dimension: 1/2 recipe
• Energy: 157
• Sugar: 5.6 g
• Sodium: 225 mg
• Fats: 7.2 g
• Saturated Fats: 0.9 g
• Trans Fats: 0 g
• Carbohydrates: 24.2 g
• Fiber: 4 g
• Protein: 2.7 g
• Ldl cholesterol: 0 mg

Key phrases: butternut squash, soy sauce

You may additionally strive Fried Butternut Squash with Sage

Stir-fried is type of a lazy title for this. It’s extra sautéed than stir-fried, however the time period ‘stir-fry’ invokes the flavors of soy sauce (affiliate hyperlink) and sesame.

Chinese language doesn’t actually work as a descriptor as a result of butternut squash just isn’t a part of conventional Chinese language cooking.

Oriental is controversial and “thought-about offensive by many”. I did no analysis to seek out out who the ‘many’ are.

Asian is overly broad – would it not be East Asian? South Asian?

After quickly loosing curiosity in a job as boring as discovering an acceptable adjective for a easy dish of butternut squash I made a decision on ‘stir-fry’.

Chances are high the one ‘one’ that cares is google.