It’s Sunday Funday and today’s theme of winter squash totally snuck up on me.
I had to find a way to fit it into my weekly menu without just simply roasting and mashing like I normally do.
I already had stir fry on the menu, so I decided to take a risk and try adding the squash into the stir fry. The recipe I found had these lovely little squash cubes at the end. I read the recipe and thought to myself, “won’t they get mushy?” but I went for it anyway.
And yes, the squash totally got mushy. I still had the occasional squash cube at the end, but most of it ended up coating everything and becoming part of the sauce.
Since I knew my kids would revolt against squash, I was kind of okay with this occurrence. Unfortunately, they saw right through it and were not thrilled about the addition of squash. And if I can be perfectly honest, while I enjoyed this little change up, I still prefer my classic and don’t foresee myself adding squash to stir fry again any time soon.
Want more winter squash? Try these recipes:
- Acorn Squash and Apple Soup from A Day in the Life on the Farm
- Butternut Squash Latkes from Palatable Pastime
- Fruited Acorn Rings from Sid’s Sea Palm Cooking
- Kar Assaly - Egyptian Pumpkin Pie from Pandemonium Noshery
- Learning from the Master + a Galeuse d'Eysines Pie from Culinary Adventures with Camilla
- Red Pumpkin Chutney/Poonsanikai Chutney from Sneha's Recipe
- Stuffed Gem Squash from Food Lust People Love
- Winter Squash, Ginger, & Chicken Stir Fry from Amy’s Cooking Adventures
Winter Squash, Ginger & Chicken Stir Fry
Inspired by The Roasted Root
1 tablespoon extra virgin olive oil
1 buttercup squash, peeled and diced
1 ½ pound boneless skinless chicken
8 ounce mushrooms, quartered
1 large brown broccoli, diced
1 yellow bell pepper, chopped
1 (15 ounce) can mini corn
1 (1.5-inch) piece of fresh ginger, grated
2 cloves garlic, minced
½ cup low sodium soy sauce
1 teaspoon chili garlic sauce (such as sriracha)
1 tablespoon cornstarch
Heat the oil in a large skillet over medium heat. Add the squash and cook for 5 minutes. Push the squash to the side and cook the chicken. Add the mushrooms and cook for 3 minutes.
Stir in the broccoli, bell pepper, mini corn, ginger, and garlic.
In a separate bowl, whisk together the soy sauce, chili garlic sauce, and cornstarch. Pout the soy sauce mixture over the stir fry and stir to mix.
Cook until the vegetables are tender, chicken is cooked through and sauce is thickened.
Serve over rice with chow mien noodles.
Do you think if you had cooked the squash for 3 minutes instead of 5 at the beginning it may have held shape better? We love squash and don't have to worry about hiding it so I may play around with this recipe a bit. Hope I get a chance to see you all when you are here for the holidays. I am sooooooo glad you are going to be here with John.ReplyDelete
If I made this again, I think I'd cook the chicken first and then add the squash. I think that would make a huge difference.Delete
That is an interesting concept, I'd never thought of adding squash to stir fry. I looks so vibrant.ReplyDelete
My daughter makes a wonderful stir-fry we adore with kabocha squash but if your kids aren't fans, I see why they'd object. I'd love it!ReplyDelete