20-Minute Butternut Squash and Pork Stir-Fry

Total Time
20 min
10 min
10 min
An unexpected way to enjoy a favorite winter vegetable.


cooking spray

1 spray(s)

uncooked scallion(s)

cup(s), thinly sliced

minced ginger

1 Tbsp, peeled

minced garlic

1 tsp

uncooked lean only 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. 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. Serving size: 1 1/4 cups


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 these into long, thin matchsticks.)

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