Savory Squash and Mushroom Stir-Fry
Experience the vibrant flavors of autumn with this savory stir-fry featuring roasted butternut squash, tender baby bok choy, and earthy oyster mushrooms. Tossed in a soy-garlic sauce, this dish bursts with color and nutrition, making it a perfect side or main course. Enjoy the harmony of textures and flavors that will warm your heart and satisfy your palate.
ingredients
- 2 cups butternut squash, peeled and diced
- 2 cups baby bok choy, cleaned and halved
- 1 cup oyster mushrooms, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1 tablespoon sesame seeds (for garnish)
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and golden.
- 3.
In a large skillet, heat the remaining olive oil over medium heat.
- 4.
Add garlic and ginger to the skillet; sauté until fragrant (about 1 minute).
- 5.
Add the sliced oyster mushrooms and cook until they release moisture and begin to brown (about 5 minutes).
- 6.
Add the roasted butternut squash and baby bok choy to the skillet; stir-fry for an additional 3-4 minutes.
- 7.
Pour in soy sauce and sesame oil; toss to coat evenly. Cook for another 2 minutes until bok choy is just wilted.
- 8.
Garnish with sesame seeds before serving.
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