Squash And Sweet Potato “Orange” Stir-Fry
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!