Gingerly Butternut Squash

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 2 tablespoons chopped fresh ginger
• 1 1/2 cups cubed peeled butternut squash
• 3/4 cup chicken broth
• 1 zucchini, roll-cut (about 1/4 lb.)
• 1 teaspoon sesame oil
• 1/4 cup chopped macadamia nuts
• 2 tablespoons chopped crystallized ginger

Recipe

• 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.