How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Butternut Squash And Eggplant With Chili And Thai Basil?

You need 13 ingredients. The key ingredients include: 7 oz Thai or Japanese eggplant, trimmed and cut into wedges, 1 lb butternut squash, peeled and thinly sliced, 6 None baby eggplant, cut in half lengthwise and thinly sliced diagonally., 4 None green onions, trimmed and cut into 3/4-inch lengths, and more.

Is Butternut Squash And Eggplant With Chili And Thai Basil suitable as soups & stews?

Yes, Butternut Squash And Eggplant With Chili And Thai Basil falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Butternut Squash And Eggplant With Chili And Thai Basil?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Eggplant With Chili And Thai B

Name: Butternut Squash And Eggplant With Chili And Thai Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz Thai or Japanese eggplant, trimmed and cut into wedges; 1 lb butternut squash, peeled and thinly sliced; 6 None baby eggplant, cut in half lengthwise and thinly sliced diagonally.; 4 None green onions, trimmed and cut into 3/4-inch lengths; 1 piece (2 inches) ginger, peeled and thinly sliced; 2 None fresh long red chili peppers, thinly sliced; 4 oz snow peas, trimmed; 2 tbsp peanut oil; 1 lb Chinese egg noodles; 1/2 cup loosely packed fresh Thai basil leaves; 1/3 cup char siu sauce (Chinese barbecue sauce); 1/4 cup vegetable stock; 1 tsp sesame oil

Warm up with this hearty Butternut Squash And Eggplant With Chili And Thai Basil recipe. Made with butternut squash, baby eggplant, green onions and gin…

This Butternut Squash And Eggplant With Chili And Thai Basil relies on simple, everyday ingredients such as snow peas, trimmed, peanut oil, chinese egg noodles and vegetable stock. It comes together quickly and makes 4 servings, at about 1443 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

1443

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Butternut Squash And Eggplant With Chili And Thai Basil

Tips for the best results

Variations & substitutions

My Personal Notes

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