Image for Butternut Squash Stir-Fry
Butternut Squash Stir-Fry
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  • CourseMain Dish
  • CuisineVegan, Vegetarian
  • 1 Tbsp. high-heat cooking oil
  • 2 cups cubed butternut squash (peeled and deseeded)
  • 1 cup broccoli florets
  • 8 oz. frozen sugar snap peas
  • 8 oz. mushrooms, sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • cooked rice or noodles, for serving
  • 1/3 cup low sodium soy sauce or tamari
  • 1/3 cup no-salt vegetable stock
  • 2 tsp. sesame oil
  • 2 tsp. sriracha or a pinch of red pepper flakes, to taste
  • 1 Tbsp. rice vinegar
  • 1-2 Tbsp. coconut sugar or brown sugar, to taste
  • 3 cloves garlic, minced
  • 1 tsp. fresh ginger, minced
  • 1 Tbsp. cornstarch
  1. Combine all sauce ingredients in a jar or small bowl. Set aside.
  2. Heat oil in a wok or large skillet over medium-high heat. Once hot, add the squash and cook for 15 minutes, stirring occasionally, until edges are slightly caramelized. Add onions and cook for 2 minutes, until softened. Add broccoli and mushrooms and cook for about a minute, stirring frequently, then add snap peas and bell peppers.
  3. Add desired amount of sauce, stirring to evenly coat the veggies. Allow sauce to simmer until slightly thickened.
  4. Serve over white or brown rice or noodles. Enjoy!
Recipe Notes

This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!

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