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.


  • 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.


  • 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



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