Squash and Broccoli Stir-Fry Recipe
Squash and Broccoli Stir-Fry Recipe photo by Taste of Home
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Squash and Broccoli Stir-Fry Recipe

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Meet the Cook: The first summer that my husband and I were retired, we had an abundance of squash. I was raised on a farm and taught nothing should go to waste, so I hunted in my recipe file and found this one. I've made it often ever since. Cooking's one of my favorite ways to have fun...if I live to be 100, I am sure there will still be many recipes in my "to-do" file. We also enjoy travel - with three children and eight grandchildren scattered, it's a good thing! -Erlene Cornelius, Spring City, Tennessee
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 1 tablespoon lemon juice
  • 2 teaspoons honey
  • 2 tablespoons vegetable oil
  • 1 pound butternut squash, peeled, seeded and cut into 1/4-inch slices
  • 1 garlic clove, minced
  • 1/4 teaspoon ground ginger
  • 1 cup fresh broccoli florets
  • 1/2 cup bias-sliced celery
  • 1/2 cup thinly sliced onion
  • 2 tablespoons sunflower kernels

Nutritional Facts

113 calories: 3/4 cup, 7g fat (0g saturated fat), 0mg cholesterol, 20mg sodium, 13g carbohydrate (0g sugars, 0g fiber), 2g protein Diabetic Exchanges: 2 vegetable, 1 fat.


  1. Combine lemon juice and honey; set aside. In a wok or large skillet, heat oil on medium-high. Add squash, garlic and ginger. Stir-fry about 3 minutes. Add the broccoli, celery and onion; stir-fry 3-4 minutes or until crisp-tender. Remove from heat and quickly toss with the honey mixture. Sprinkle with sunflower kernels. Serve immediately. Yield: 6 servings.
Originally published as Squash and Broccoli Stir-Fry in Country Woman July/August 1992, p33

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Reviewed Jul. 11, 2014

"Did not like at all! Husband would not eat."

Reviewed Sep. 5, 2012

"This was a smash hit with my boyfriend. I omitted the sunflower kernels and added more lemon to the recipe. I ended up cooking the mix longer than stated, though I had a bit more squash than was called for. I highly recommend this recipe!"

Reviewed May. 22, 2012

"Excellent. I only had yellow squash and I like it cooked longer and omitted sunflower seeds. Will make again."

Reviewed Jan. 26, 2012

"I am totally in love with butternut squash! This recipe is fantastic! Try it!"

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