Carrot and Squash Stir Fry
Brighten up your table with this vibrant Carrot and Squash Stir Fry, a quick and wholesome dish that blends tender carrots and sweet butternut squash with the bold flavors of garlic, ginger, and soy sauce. This 30-minute recipe is perfect for busy weeknights, offering a delightful mix of crunch and softness in every bite. Finished with a drizzle of sesame oil, a sprinkle of sesame seeds, and a kick of red pepper flakes, this stir fry is both aromatic and packed with nutrients. Whether served as a standalone side or paired with fluffy rice or noodles, it’s a versatile and healthy meal that’s sure to please. Perfect for fans of simple, veggie-forward cooking, this colorful dish is as easy to make as it is delicious to eat!
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Recipe Information
Ingredients
- 3 medium carrots
- 2 cups butternut squash
- 1 medium yellow onion
- 3 cloves garlic
- 1 tablespoon ginger
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon sesame seeds
- 2 stalks scallions
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Peel the carrots and cut them into thin matchstick-sized strips.
Peel the butternut squash and dice it into small bite-sized cubes.
Slice the yellow onion thinly and set it aside.
Mince the garlic and grate the ginger, then combine them in a small bowl.
Thinly slice the scallions and set them aside for garnish.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced onion to the skillet, stirring frequently for 2-3 minutes until softened and translucent.
Increase the heat to high and add the carrots and butternut squash to the skillet. Stir fry for 5-6 minutes, stirring often, until the vegetables start to soften but still have a slight crunch.
Add the minced garlic, grated ginger, soy sauce, sesame oil, red pepper flakes, salt, and black pepper to the skillet. Toss well to coat the vegetables evenly and cook for another 3-4 minutes.
Sprinkle the sesame seeds over the stir fry and give it one final toss.
Remove the skillet from heat and transfer the stir fry to a serving dish.
Garnish with sliced scallions and serve immediately. Enjoy as a side dish or pair with rice or noodles for a complete meal.
Nutrition Facts
Calories |
183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 714 mg | 31% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 5.9 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 605 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
