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Squash And Sweet Potato “Orange” Stir-Fry

March 3, 2011

Tahini and hummus put me in a food processor-loving mood. Did you know that Mark Bittman had written an ode to the food processor? The man is prolific, so I’m not surprised that I missed it.

Accompanying his ode was this jewel of a recipe for sweet potato stir-fry. I modified it a bit to end up with an “orange” stir-fry that is more butternut squash than sweet potato, consists of shreds instead of chunks, omits a few ingredients (e.g., no soy sauce), and requires fewer steps.

I cannot recommend it highly enough. The result is a delicious dish that is both sweet, spicy, and extremely light. I know it doesn’t look like much, but I promise that it is. Saving some to put in tomorrow’s lunchbox required serious restraint.

What you’ll need:

  • 2 cups butternut squash
  • 1 cup sweet potato
  • 1/2 a white onion
  • 2-3 scallions
  • 1 piece of fresh ginger, about 1 inch long (key, do not omit)
  • 2 cloves garlic
  • 3 tbsp canola oil
  • 1 tsp ground cumin
  • 1 tbsp red pepper flakes
  • Sea salt and freshly ground pepper, to taste

What you’ll do (using your food processor):

  • Use the shredder attachment on your food processor to shred the butternut squash and sweet potato
  • Use the blade on your food processor to chop the onion, scallions, ginger, and garlic all together
  • Heat the oil in a wok and sautee the onion mixture until it begins to brown
  • Add the squash and sweet potato mixture
  • Season with red pepper flakes, cumin, salt, and pepper
  • Stir fry until the squash and potato begin to be a little softer and more transclucent

Serve and enjoy!

butternut squash
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3 Comments leave one →
  1. March 3, 2011 8:28 pm

    Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ~Doug Larson

  2. March 7, 2011 4:08 pm

    Oh, wow! I love the look of this recipe, and it looks one of those good ones that I don’t have to hit the market to cook. Looks delicious!

  3. March 12, 2011 8:25 pm

    Leftover shredded sweet potato and butternut squash also made a surprisingly good pizza topping! We put it on top of some spinach, sun-dried tomatoes, and pecorino. The shreddings carmelized a bit, which was fantastic.

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