• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Honey-Butternut Stir-Fry

  • Recipe Submitted by on

Category: Vegetarian, Main Dish

 Ingredients List

  • 1 lb Squash, butternut
  • 2 tb Vegetable oil
  • 1 ts Sesame oil
  • 1/2 c Celery; bias- cut
  • 1 Garlic clove; minced
  • 1/2 ts Gingerroot; grated
  • 1 c Broccoli flowerets
  • 1/2 sm Onion; thinly sliced,
  • --separated into rings
  • 1 tb Lemon juice
  • 2 ts Honey (or substitute or
  • --eliminate for those who
  • --object to honey)
  • 2 tb Sunflower nuts


Peel, seed, and slice squash into 1/4-inch slices. Cut slices into small
pie-shaped wedges (should have about 2 cups total).

In a 10-inch skillet or wok heat oils. Add squash, celery, garlic and
gingerroot; stir-fry 3 minutes. Add broccoli and onion; stir-fry 3 to 4
minutes more or until vegetables are crisp-tender. Combine lemon juice and
honey; toss with vegetables. Top with nuts. Serve immediately. Makes 5 to 6

Per serving: 127 cal, 2 g pro, 14 g carb, 8 g fat, 0 mg chol, 19 mg sod,
387 mg pot, 4 g fiber, 124% USRDA Vitamin A, 40% USRDA Vitamin C

From the files of DEEANNE

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