Roasted Butternut Squash Sichuan Stir-Fry Recipe
Prep Time:
10 minutes
Cook Time:
35 minutes
Servings:
4 servings
Ingredients
  • 1 butternut squash, cut into ½-inch cubes
  • 2 tablespoons vegetable oil, divided
  • 4 tablespoons soy sauce
  • 2 teaspoons honey
  • ½ teaspoon ground Sichuan pepper
  • 2 teaspoons sesame oil
  • 2 tablespoons Shaoxing cooking wine
  • 2 teaspoons cornstarch
  • 1 bunch broccolini, cut into bite-size pieces
  • 2 red bell peppers, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • ½ red chili, finely chopped
  • ¼ cup fresh cilantro leaves
  • ¼ cup peanuts, roughly chopped
Directions
  1. Preheat the oven to 390 F.
  2. Add the butternut squash cubes to a baking sheet and drizzle with 1 tablespoon vegetable oil.
  3. Bake for 30 minutes or until tender and golden brown.
  4. Meanwhile, in a bowl, mix together the soy sauce, honey, Sichuan pepper, sesame oil, Shaoxing cooking wine, cornstarch, and 2 tablespoons water. Set aside.
  5. Place a large pan over medium heat and add the remaining 1 tablespoon vegetable oil.
  6. Add the broccolini and peppers and cook for 2 minutes, tossing occasionally.
  7. Add the garlic, ginger, chili, and roasted butternut squash to the pan and stir-fry for 1 minute, or until the garlic is fragrant.
  8. Pour in the sauce, let simmer for 30 seconds, and turn off the heat.
  9. Plate the stir-fry over rice, if using.
  10. Garnish with cilantro and chopped peanuts before serving.