Butternut Squash with Hoisin
1
Points®
Total time: 33 min • Prep: 20 min • Cook: 13 min • Serves: 6 • Difficulty: Easy
Ingredients
Canola oil
2 tsp
Shallot
1 medium, finely chopped
Fresh ginger
2 tsp, finely chopped, peeled fresh
Raw butternut squash
1¾ pound(s), (1 medium), peeled, seeded, and cut into 1-inch chunks (3 3/4 cups)
Water
¾ cup(s)
Mirin
½ fl oz, rice wine or dry sherry (1 tbsp)
Low sodium soy sauce
⅔ Tbsp
Table salt
¼ tsp
Hoisin sauce
2 Tbsp
Chili oil
¼ tsp, hot variety
Scallions
2 medium, thinly sliced
Cilantro
2 Tbsp, chopped fresh
Instructions
1
Heat wok or large deep skillet over high heat until drop of water sizzles in pan. Add canola oil and swirl to coat wok. Add shallot and ginger and stir-fry until fragrant, 30 seconds.
2
Add squash and stir-fry 1 minute. Add water, wine, soy sauce, and salt. Reduce heat and cook, covered, stirring occasionally, just until squash is tender, about 10 minutes. Stir in hoisin sauce and hot chili oil and cook 1 minute. Sprinkle with scallions and cilantro.
3
Per serving: 1/2 cup
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