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Sautéed Squash in a Wok

sauteed squash with a wok Wow! I knocked my own socks off with this one. Following my chilled cucumber salad dish, next on my Michi’s Ladder list was squash – a vegetable I’ve never liked in the past.

I found this sautéed squash recipe on the curiously ravenous blog. I adapted it for the ingredients I had at hand and cooked it up.  (click thumbnail on the left for a bigger picture of the result)

acorn squashPeeling and cutting up the acorn squash was the toughest part. Once that was done it took me 10 minutes cook this delicious dish.

Ingredients:

  • one acorn squash
  • 1/2 cup water
  • 1 packet OXO chicken broth packet(10 calories) – or vegetable stock
  • 2 cloves garlic, thinly chopped
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • extra light olive oil, for frying

I think next time I might add some chopped onions and add only half a packet of OXO chicken broth – or stir-fry with real chicken pieces.

Instructions:

  • Peel the squash (not easy! – see here – slice and peel, and here – boil 15 minutes and peel, for peeling tips)
  • Open, remove the seeds and cut up into 1 inch squares
  • Heat 2 Tbsp of oil in a wok over high heat
  • Add the squash and stirfry vigorously to coat all sides with oil to lightly sear
  • Add in the garlic, salt, pepper, water and OXO broth packet (or vegetable stock).
  • Stir to combine.
  • Cover the wok with a tight lid, and cook for about 10 minutes until they reach a baked sweat potato consistency – if you cook too long it gets too soft and creamy
  • Serve hot

1 Comment


  1. // Reply

    What a comprehensive and interesting blog. Really nice to read it. Please include more details if possible.
    regards
    charcoal grill

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