Gingerly Butternut Squash

1. 1

   Place a stir-fry pan over high heat until hot.

2. 2

   Add the oil, swirling to coat the sides.

3. 3

   Add the ginger and cook, stirring, until fragrant, about 20 seconds.

4. 4

   Add the squash and broth, reduce the heat to medium, cover and cook until the squash is half cooked, about 3 minutes.

5. 5

   Add the zucchini and continue to cook, covered, until both vegetables are tender, about 3 minutes longer.

6. 6

   Add the sesame oil and toss to coat the vegetables.

7. 7

   Stir in the nuts and the crystallized ginger.

8. 8

   Transfer to a serving plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.