1

Butternut Squash with Hoisin

Total Time
33 min
Prep
20 min
Cook
13 min
Serves
6
Difficulty
Easy
Ingredients

canola oil

2 tsp

uncooked shallot(s)

1 medium, finely chopped

ginger root

2 tsp, finely chopped, peeled fresh

uncooked 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

Tbsp

table salt

¼ tsp

hoisin sauce

2 Tbsp

chili oil

¼ tsp, hot variety

uncooked scallion(s)

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
Notes
If you don't have hot chili oil, add 1/4 teaspoon red pepper flakes along with the shallot and ginger in step 1.

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