Gingerly Butternut Squash

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Total Time
37mins
Prep
30 mins
Cook
7 mins

In 'Martin Yan Quick & Easy' by Martin Yan

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Ingredients

Nutrition
  • 2 teaspoons vegetable oil
  • 2 tablespoons chopped fresh ginger
  • 1 12 cups cubed peeled butternut squash
  • 34 cup chicken broth
  • 1 zucchini, roll-cut (about 1/4 lb.)
  • 1 teaspoon sesame oil
  • 14 cup chopped macadamia nuts
  • 2 tablespoons chopped crystallized ginger

Directions

  1. Place a stir-fry pan over high heat until hot.
  2. Add the oil, swirling to coat the sides.
  3. Add the ginger and cook, stirring, until fragrant, about 20 seconds.
  4. Add the squash and broth, reduce the heat to medium, cover and cook until the squash is half cooked, about 3 minutes.
  5. Add the zucchini and continue to cook, covered, until both vegetables are tender, about 3 minutes longer.
  6. Add the sesame oil and toss to coat the vegetables.
  7. Stir in the nuts and the crystallized ginger.
  8. Transfer to a serving plate and serve.