Kabocha Squash Stir Fry

Serves- 4 Prep Time-30 minutes Cook Time-40 minutes

Preheat oven to 425 F (218C)

Ingredients

Squash Ingredients

½ of a medium size Kabocha squash-peeled and cut into ¾” (1.9 cm) chunks, I got about 4 heaping cups-

weight was 1 lb 12 ounces or (800g)

1 ½ TBSP (22ml) avocado oil or any high heat oil

Pinch of salt and pepper

Sauce Ingredients

½ cup (125ml) Tamari- I use low sodium

¼ cup (60ml) Worcestershire sauce- regular or vegan

1/3 cup (75ml) toasted sesame oil

½ cup (125ml) Mirin

¼ cup (60ml) maple syrup

1 TBSP sambal oelek or any type of red chili paste (if making this recipe vegan, check chili paste for fish or shrimp ingredients)

Stir Fry Ingredients

1-2 TBSP (15-30ml)- high heat oil, add as needed

1 cup (120g) onion, thinly sliced

11/2 TBSP (9g) fresh ginger, minced

1 large crown of broccoli, blanched and cut into florets

3 ½ cups cooked rice (can substitute other cooked grains or noodles here)

2-3 scallions, sliced in strips

Instructions

1. If you are preparing rice for this dish start it now. Follow the instructions on the package for the type of rice that you have chosen. You will need 1 cup (180g) of dry rice for this recipe- most types of rice will yield about 3-4 times the dry amount when cooked. Check your package for yield amounts. If using left over rice, just steam or microwave before adding to the stir fry. **shortcut** You can purchase already cooked frozen rice! Just follow heating instructions on the package prior to adding it to the stir fry. Other types of grains or noodles can be substituted for the rice, just have them precooked and warm.

2. Toss the squash in a bowl with the oil, salt, and pepper. Place squash in a single layer, nicely spaced, on a baking tray that has been lined with foil, parchment, or a silicone baking mat. Roast in the oven for 15 minutes then flip and roast for 15 minutes. If the squash is not tender, then flip and roast for a few more minutes or until easily pierced with a fork.

3. While the squash is roasting mix the sauce ingredients together in a small bowl or measuring cup and set aside.

4. Prepare your stir fry ingredients and have them ready. Blanch the broccoli and dip into cold water, then set aside in a strainer. Mis en Place is important when putting together a stir fry as the ingredients are quickly added in succession once the stir fry is started.

5. When the squash is ready, remove from oven and set aside.

6. Set the stove burner to medium/high, heat 1 TBSP (15ml) oil or more if needed, in a skillet large enough to hold your ingredients- a 10” (25cm) or 12” (30cm) should be good. If you have a wok that would work great!

7. Add the onions and cook until golden. Depending on your stove this could be 3-5 minutes.

8. Add ginger, broccoli, and squash. Sauté for 1-2 minutes.

9. Whisk the sauce and then add to the pan. Add the scallions. Stir fry all ingredients for about 3 minutes.

10. Add the warmed rice and toss until hot and coated with sauce. Enjoy!