20-minute butternut squash and pork stir-fry

PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
This easy-to-make stir-fry is a delicious way to enjoy a favorite winter vegetable—butternut squash. Even better, the meal comes together in less than 30 minutes. For the easiest preparation, cut the neck off a 2-pound butternut squash; peel it and cut it into 1/8-inch-thick rounds—then cut each round into long matchsticks. Prepare the pork in the same way: slice thin rounds from the loin and then cut those into long, thin matchsticks. You can consider this a one-dish meal, or you can serve it with your favorite green vegetable (steamed bok choy would be delicious) or, if you're particularly hungry, serve it over brown rice.


Cooking spray

1 spray(s)

Uncooked scallion(s)

cup(s), thinly sliced

Minced ginger

1 Tbsp, peeled

Minced garlic

1 tsp

Uncooked lean trimmed pork loin

8 oz, center-cut, cut into matchsticks

Uncooked butternut squash

5 cup(s), peeled, seeded and cut into matchsticks

Fat-free reduced sodium chicken broth

¼ cup(s)

Low sodium soy sauce

2 Tbsp

Rice vinegar

1½ Tbsp

Sambal oelek

1 tsp, or other hot red pepper sauce


  1. Lightly coat a large nonstick wok with cooking spray and set on high heat for a couple of minutes. Add scallions, ginger and garlic; stir-fry 30 seconds, until fragrant.
  2. Add pork; stir-fry 3 minutes, until it loses its raw pink color. Add squash and stir-fry for 5 minutes, until wilted and somewhat softened.
  3. Pour broth around the edge of the wok; scrape up any browned bits. Simmer for 1 minute, until the liquid has been reduced to half its original volume. Stir in soy sauce, vinegar and sambal oelek; stir-fry 1 minute, until hot and bubbling.
  4. Serving size: 1 1/4 cups