Butternut Stir-Fry with Peppers and Peas

Many foods are inextricably linked to certain growing seasons. For example, most people seldom eat juicy watermelon before or after summer, as this juicy, refreshing fruit seems tailor-made for long, warm days. The same can be said for other produce, including squash. While zucchini and yellow squash are decidedly summer fare, acorn squash, spaghetti squash, and butternut squash seem much more at home when the chilly weather arrives. That might be why these squashes are commonly featured in holiday dining, which dominates the third quarter of the year.

There are many different ways to prepare butternut squash, with some of the most popular including soups and casseroles. However, this versatile gourd, which cooks quickly when cut into chunks and produces a lush texture, can be a colorful winner in other presentations, including stir-fry. This recipe for Butternut Stir-Fry with Peppers and Peas offers a new take on the familiar butternut squash. Serve it as a side dish for the holidays or any time you desire subtle, Asian-inspired flavors. Enjoy, courtesy of 300 Best Stir-Fry Recipes (Robert Rose) by Nancie McDermott. This recipe serves 4.

INGREDIENTS

2 Tablespoons vegetable oil

1 Tablespoon chopped fresh ginger root

2 cups cubed peeled butternut squash (1/2-inch cubes)

1/3 cup diced red bell pepper

1/3 cup frozen tiny peas

2 Tablespoons water

3 Tablespoons barbecue sauce

1 teaspoon salt

DIRECTIONS:

1. Heat a wok or large deep skillet over high heat. Add oil and swirl to coat pan. Add ginger and toss well, until fragrant, about 15 seconds.

2. Add squash and spread into a single layer. Cook, undisturbed, for 1 minute. Toss well. Cook, tossing often, until squash is browning lightly around edges, 2 minutes more.

3. Push squash aside and add red pepper and peas. Scoop squash on top of vegetables. Add water, pouring in around sides of pan.

4. When everything is sizzling away, add barbecue sauce and salt. Cook, tossing once or twice, until vegetables are tender and evenly coated with sauce, 1 to 2 minutes more. Transfer to a serving plate. Serve hot or warm.