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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

Ingredients

  • 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.

Directions

  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


Reviews for Squash and Broccoli Stir-Fry

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
 (1)
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MY REVIEW
nannaboo
Reviewed Jul. 11, 2014

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

MY REVIEW
Casmicand
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!"

MY REVIEW
janeron
Reviewed May. 22, 2012

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

MY REVIEW
skywaitress
Reviewed Jan. 26, 2012

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

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