Roasted Butternut Squash Sichuan Stir-Fry Recipe

Roasted butternut squash and Sichuan pepper make this stir-fry irresistible by combining their earthy sweetness and fiery heat. Recipe developed by Tanika Douglas, this delicious dish combines easily accessible vegetables for a satisfying and exciting taste.

– 1 butternut squash, cut into ½-inch cube – 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 piece – 2 red bell peppers, sliced – 2 cloves garlic, minced – 1 teaspoon grated fresh ginger – ½ red chili, finely chopped – ¼ cup fresh cilantro leave – ¼ cup peanuts, roughly chopped



Heat the oven to 390 F. Pour 1 tablespoon vegetable oil over butternut squash cubes on a baking sheet. 

Green Blob


 In the meantime, combine the cornstarch, two tablespoons water, sesame oil, honey, Sichuan pepper, soy sauce, and Shaoxing cooking wine in a bowl. 

Green Blob


The last tablespoon of vegetable oil should be added to a large pan set over medium heat. 

Green Blob


After adding the broccolini and peppers, cook for two minutes, stirring now and then. 

Green Blob


Stir-fry the roasted butternut squash, ginger, chili, and garlic in the pan for one minute, or until the garlic becomes fragrant. 

Green Blob


Add the sauce, cover, and simmer for 30 seconds before removing from the heat. If serving rice, place the stir-fry on a plate.

Green Blob


Immediately prior to serving, garnish with chopped peanuts and chopped cilantro.

Green Blob


Fresh And Vibrant Coconut Fish Curry Recipe 

Also See