I haven’t done very many winter squash recipes this year.
I didn’t have very many winter squashes.
Last year I was complaining about the 8 huge spaghetti squash I got from 1 plant and trying to figure out what to do with them all, along with the other 40 winter squash I had in the cave.
This year the cave is already bare.
My mother would say that I was properly rewarded for my complaining.
This is what I did with the last bit of the last butternut squash, which was the last winter squash.
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Stir-Fried Butternut Squash
The soy sauce and sesame oil are a nice contrast to the sweet squash for this easy side dish
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Vegetables
- 12oz (350gr) butternut squash 2 – 3 cups small chunks
- 1 small onion, chopped
- 1 tbs soy sauce
- 1 tsp olive oil
- 1 tsp sesame oil
- Heat oils and soy sauce in a large, non-stick skillet over medium heat.
- Add squash, onions and sauté 15 minutes, until squash and onions are nicely browned.
You can substitute walnut oil for the sesame oil, or just skip it. It’s for flavor.
- Serving Size: 1/2 recipe
- Calories: 157
- Sugar: 5.6 g
- Sodium: 225 mg
- Fat: 7.2 g
- Saturated Fat: 0.9 g
- Trans Fat: 0 g
- Carbohydrates: 24.2 g
- Fiber: 4 g
- Protein: 2.7 g
- Cholesterol: 0 mg
Keywords: butternut squash, soy sauce
You could also try Fried Butternut Squash with Sage
Stir-fried is kind of a lazy name for this. It’s more sautéed than stir-fried, but the term ‘stir-fry’ invokes the flavors of soy sauce and sesame.
Chinese doesn’t really work as a descriptor because butternut squash is not part of traditional Chinese cooking.
Oriental is controversial and “considered offensive by many”. I did no research to find out who the ‘many’ are.
Asian is overly broad – would it be East Asian? South Asian?
After rapidly loosing interest in a task as boring as finding an appropriate adjective for a simple dish of butternut squash I decided on ‘stir-fry’.
Chances are the only ‘one’ that cares is google.