Roasted Butternut Squash Sichuan Stir-Fry Recipe

Roasted butternut squash and Sichuan pepper make this stir-fry irresistible by combining their earthy sweetness and fiery heat. Recipe developed by Tanika Douglas, this delicious dish combines easily accessible vegetables for a satisfying and exciting taste.

Direction

Heat the oven to 390 F. Pour 1 tablespoon vegetable oil over butternut squash cubes on a baking sheet. 

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1

 In the meantime, combine the cornstarch, two tablespoons water, sesame oil, honey, Sichuan pepper, soy sauce, and Shaoxing cooking wine in a bowl. 

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2

The last tablespoon of vegetable oil should be added to a large pan set over medium heat. 

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3

After adding the broccolini and peppers, cook for two minutes, stirring now and then. 

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4

Stir-fry the roasted butternut squash, ginger, chili, and garlic in the pan for one minute, or until the garlic becomes fragrant. 

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5

Add the sauce, cover, and simmer for 30 seconds before removing from the heat. If serving rice, place the stir-fry on a plate.

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6

Immediately prior to serving, garnish with chopped peanuts and chopped cilantro.

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7

– 1 butternut squash, cut into ½-inch cube

– 2 tablespoons vegetable oil, divided

– 4 tablespoons soy sauce – 2 teaspoons honey – 1 teaspoon grated fresh ginger – ½ red chili, finely chopped – ¼ cup fresh cilantro leave – ¼ cup peanuts, roughly chopped Ingredient

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