Butternut Squash Stir-Fry
  • CourseMain Dish
  • CuisineVegan, Vegetarian
Servings
6
Servings
6
Ingredients
  • 1Tbsp. high-heat cooking oil
  • 2cups cubed butternut squash (peeled and deseeded)
  • 1cup broccoli florets
  • 8oz. frozen sugar snap peas
  • 8oz. mushrooms, sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • cooked rice or noodles, for serving
Sauce
  • 1/3cup low sodium soy sauce or tamari
  • 1/3cup no-salt vegetable stock
  • 2tsp. sesame oil
  • 2tsp. sriracha or a pinch of red pepper flakes, to taste
  • 1Tbsp. rice vinegar
  • 1-2Tbsp. coconut sugar or brown sugar, to taste
  • 3cloves garlic, minced
  • 1tsp. fresh ginger, minced
  • 1Tbsp. cornstarch
Instructions
  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!

learn more
Butternut Squash Stir-Fry
Print Recipe
  • CourseMain Dish
  • CuisineVegan, Vegetarian
Servings
6
Servings
6
Ingredients
  • 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
Sauce
  • 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
Servings:
Units:
Instructions
  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!

learn more

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