Butternut Squash and Broccoli Stir Fry
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and cubed | 2 cups |
| Broccoli florets | 2 cups |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Soy sauce | 2 tablespoons |
| Ginger, grated | 1 teaspoon |
| Red pepper flakes | 1/2 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Sesame seeds (optional) | for garnish |
Instructions:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Add the butternut squash cubes and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
- Stir in the broccoli florets and continue cooking for another 5 minutes, adding soy sauce, red pepper flakes, salt, and black pepper as desired.
- Once the vegetables are tender yet crisp, remove from heat and sprinkle with sesame seeds if using.
- Serve warm as a side or a main dish, and enjoy your delicious Butternut Squash and Broccoli Stir Fry!
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Spicy Butternut Squash Stir Fry With Tofu
Spicy Butternut Squash Stir Fry with Tofu is a vibrant, flavorful dish that combines the natural sweetness of butternut squash with the hearty texture of tofu, spiced with a kick of heat. This vegetarian stir fry is not only easy to prepare but also packed with nutrients, making it a delightful addition to any meal. Perfect for a quick weeknight dinner or a healthy lunch option!
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and cubed | 2 cups |
| Firm tofu, cubed | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Soy sauce | 3 tablespoons |
| Sriracha or another hot sauce | 1 tablespoon |
| Ginger, grated | 1 teaspoon |
| Red pepper flakes | 1/2 teaspoon |
| Green onions, chopped | 2, for garnish |
| Salt | to taste |
| Black pepper | to taste |
Instructions:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Add the tofu cubes and cook until golden brown, about 5-7 minutes, stirring occasionally.
- Stir in the butternut squash and cook for an additional 5 minutes, then add soy sauce, Sriracha, red pepper flakes, salt, and black pepper to taste.
- Cook until the butternut squash is tender, about another 5-7 minutes, stirring occasionally.
- Remove from heat and top with chopped green onions before serving. Enjoy your Spicy Butternut Squash Stir Fry with Tofu!
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Butternut Squash and Bell Pepper Stir Fry
Butternut Squash and Bell Pepper Stir Fry is a colorful and nutritious dish that showcases the delightful sweetness of butternut squash paired with the crispness of bell peppers. This quick and easy stir fry is perfect for a weeknight meal, offering a vibrant medley of flavors that can be enjoyed on its own or served over rice or noodles.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and cubed | 2 cups |
| Bell pepper, sliced (any color) | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Soy sauce | 3 tablespoons |
| Honey or maple syrup | 1 tablespoon |
| Red pepper flakes | 1/2 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Sesame seeds (optional) | 1 tablespoon |
| Green onions, chopped | 2, for garnish |
Instructions:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Add the butternut squash and cook for 5-7 minutes until it starts to soften.
- Stir in bell pepper, soy sauce, honey or maple syrup, red pepper flakes, salt, and black pepper. Cook for another 5-7 minutes until everything is tender and well combined.
- Remove from heat and sprinkle sesame seeds and chopped green onions on top before serving. Enjoy your Butternut Squash and Bell Pepper Stir Fry!
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Ginger Garlic Butternut Squash Stir Fry
Ginger Garlic Butternut Squash Stir Fry is an aromatic and vibrant dish that brings together the warmth of ginger and garlic with the natural sweetness of butternut squash. This stir fry is not only quick to prepare but also packed with flavor, making it a perfect addition to your weeknight meals. The combination of these ingredients creates a delightful and healthy side or main dish that can be enjoyed with rice or quinoa.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and cubed | 2 cups |
| Fresh ginger, minced | 1 tablespoon |
| Garlic, minced | 3 cloves |
| Olive oil | 2 tablespoons |
| Soy sauce | 3 tablespoons |
| Sesame oil | 1 teaspoon |
| Carrots, julienned | 1 cup |
| Green onions, chopped | 2, for garnish |
| Salt | to taste |
| Black pepper | to taste |
Instructions:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add minced ginger and garlic, sautéing until fragrant (about 1 minute).
- Stir in the butternut squash and carrots; cook for 5-7 minutes until just tender.
- Add soy sauce, sesame oil, salt, and black pepper; stir well and cook for an additional 3-5 minutes.
- Remove from heat, garnish with chopped green onions, and serve warm. Enjoy your Ginger Garlic Butternut Squash Stir Fry!
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Honey Soy Butternut Squash and Snow Peas
Honey Soy Butternut Squash and Snow Peas is a delightful stir fry that combines the earthy sweetness of butternut squash with the crunch of snow peas, all elevated by a delicious honey soy glaze. This dish is perfect for a quick weeknight dinner or a colorful side dish that will impress your guests. It’s not only vibrant in color but also rich in flavor, making it a nutritious addition to your meal repertoire.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and cubed | 2 cups |
| Snow peas | 1 cup |
| Olive oil | 2 tablespoons |
| Honey | 2 tablespoons |
| Soy sauce | 3 tablespoons |
| Garlic, minced | 2 cloves |
| Fresh ginger, minced | 1 teaspoon |
| Sesame seeds (optional) | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
Instructions:
- Heat olive oil in a large skillet over medium-high heat.
- Add minced garlic and ginger, sauté until fragrant (about 1 minute).
- Stir in the butternut squash and cook for about 7 minutes until it starts to soften.
- Add honey, soy sauce, and snow peas; stir well and cook for another 3-5 minutes until the peas are tender-crisp.
- Season with salt and black pepper to taste; garnish with sesame seeds if desired, then serve warm. Enjoy your Honey Soy Butternut Squash and Snow Peas Stir Fry!
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Creamy Coconut Butternut Squash Stir Fry
Creamy Coconut Butternut Squash Stir Fry is
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Butternut Squash and Kale Stir Fry
Butternut Squash and Kale Stir Fry is a vibrant, nutritious dish that combines the sweetness of butternut
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Lemon Herb Butternut Squash Stir Fry
Lemon Herb Butternut Squash Stir Fry is a revitalizing and zesty dish that combines the earthy sweetness of butternut squash with vibrant herbs and a splash of lemon juice. This quick and easy stir fry is perfect as a light main course or a colorful side dish to complement any meal. It’s an excellent way to enjoy the flavors of fall while keeping your meal healthy and satisfying.
| Ingredients | Quantity |
|---|---|
| Butternut squash, diced | 2 cups |
| Bell pepper, sliced | 1 cup |
| Zucchini, sliced | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Fresh parsley, chopped | ¼ cup |
| Fresh basil, chopped | ¼ cup |
| Lemon juice | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Heat olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the diced butternut squash and cook for 5-7 minutes until it begins to soften.
- Add the sliced bell pepper and zucchini, cooking until all vegetables are tender.
- Drizzle with lemon juice and sprinkle with chopped parsley and basil. Season with salt and black pepper to taste.
- Toss everything together gently and serve warm. Enjoy your meal!
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Butternut Squash and Chickpea Stir Fry
Butternut Squash and Chickpea Stir Fry is a hearty and nutritious dish that marries the creamy texture of roasted butternut squash with the protein-packed goodness of chickpeas. This vibrant stir fry is not only filling but also loaded with flavors, making it a perfect vegetarian option for a quick weeknight dinner. The combination of spices and vegetables adds an exciting twist, elevating this simple recipe into a delightful meal.
| Ingredients | Quantity |
|---|---|
| Butternut squash, diced | 2 cups |
| Chickpeas, canned (drained) | 1 can (15 oz) |
| Spinach, fresh | 2 cups |
| Red onion, sliced | 1 medium |
| Olive oil | 2 tablespoons |
| Cumin powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Garlic, minced | 2 cloves |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Heat olive oil in a large skillet over medium heat; add minced garlic and sliced red onion, sautéing until onions are soft.
- Stir in the diced butternut squash and cook for about 5-7 minutes until it begins to soften.
- Add the chickpeas, cumin, paprika, and season with salt and black pepper; cook until everything is heated through.
- Finally, add the fresh spinach and cook just until wilted, about 2 minutes.
- Toss everything together and serve warm. Enjoy your nutritious stir fry!
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Thai Curry Butternut Squash Stir Fry
Thai Curry Butternut Squash Stir Fry is a vibrant and aromatic dish that blends the sweet, nutty flavors of butternut squash with fragrant Thai curry spices. The creamy coconut milk creates a delicious sauce that perfectly envelops the fresh vegetables, making this stir fry not only satisfying but also incredibly flavorful. This recipe is perfect for those seeking a quick and hearty meal that’s both vegan-friendly and packed with nutrients.
| Ingredients | Quantity |
|---|---|
| Butternut squash, diced | 2 cups |
| Bell peppers, sliced | 1 cup |
| Snow peas | 1 cup |
| Red onion, sliced | 1 medium |
| Coconut milk | 1 can (13.5 oz) |
| Thai red curry paste | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Fresh basil | ¼ cup, chopped |
| Salt | to taste |
| Lime wedges | for serving |
Cooking Steps:
- Heat olive oil in a large skillet over medium heat; add minced garlic and sliced red onion, sauté until onions are soft.
- Stir in the diced butternut squash and cook for about 5-7 minutes until it begins to soften.
- Add the bell peppers, snow peas, and Thai red curry paste, mixing well to coat the vegetables.
- Pour in coconut milk, stir to combine, and cook until heated through and the veggies are tender.
- Season with salt and finish with fresh basil. Serve warm with lime wedges on the side. Enjoy your Thai-inspired stir fry!
