Autumnal Butternut Squash Fried "Rice" Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
6 servings
Ingredients
  • 1 medium butternut squash
  • 1 ½ tablespoons peanut oil
  • ½ yellow onion, diced
  • 1-inch piece fresh ginger, peeled and minced
  • 2 carrots, peeled and diced
  • 1 red bell pepper, diced
  • 1 large apple, peeled and diced
  • ¾ cup shelled edamame, thawed
  • ¼ cup tamari
  • 1 tablespoon honey
  • Salt and black pepper, to taste
Directions
  1. Carefully peel the butternut squash with a sharp knife and cut into slices, removing the seeds.
  2. Cut the squash slices into 1-inch chunks.
  3. Place the squash pieces into a food processor and pulse until the pieces are about as long as grains of rice.
  4. Add oil to a large skillet over medium-high heat. (It's important that the pan is large enough to allow space for extra liquid to evaporate.)
  5. Add onion and ginger and cook for 2 minutes, stirring occasionally.
  6. Add butternut squash, carrot, and bell pepper. Cook for about 8 minutes, stirring frequently.
  7. Stir in the apple and edamame and cook for 2 minutes.
  8. Pour in the tamari and honey, season with salt and pepper to taste, stir well, and cook for another 1-2 minutes until the sauce is heated and the extra liquid has evaporated.
  9. Serve immediately.