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Butternut Squash with Hoisin

1
Points® value
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

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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