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Squash and Broccoli Stir-Fry

4 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep/Total Time: 20 min.

Makes

6 servings

Updated: Sep. 12, 2022
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
Squash and Broccoli Stir-Fry
Squash and Broccoli Stir-Fry Recipe photo by Taste of Home
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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

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.

Nutrition Facts

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