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LJWorld.com weblogs Eat Your Vegetables

Bye-Bye Bounty, week 20: Locally sourced winter squash stir-fry

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Butternut squash is actually totally delicious in a stir-fry.

Butternut squash is actually totally delicious in a stir-fry. by Sarah Henning

OK, a confession: this week’s featured recipe actually feature goods I got from the Lawrence Farmers’ Market. That’s probably cheating because “Bye-Bye Bounty” is all about cooking away the goodies to be had in my CSA, but I figure because everything is seasonal, there’s a chance that some of you received some of these items in your CSA this week.

The reason none of my Rolling Prairie items made it into this recipe? Everything was so easy to use that I didn’t even think to take a picture of it.

Seriously.

To rehash, last week we got: Pears, cucumber, peppers, arugula, spring mix, cherry tomatoes, eggplant.

Last week's Rolling Prairie goodies.

Last week's Rolling Prairie goodies. by Sarah Henning

Basically, that amounts to two salads in our household. Arugula with pears. Spring mix with cherry tomatoes and cucumber. The eggplant was cooked up like last week.

So, the recipe I’m sharing doesn’t include any of those items. What it does include is a bunch of fresh veggies and several ingredients that can be obtained locally, whether through your CSA or the farmers’ market or one of the several grocery stores around here that make it a point to sell area-grown produce.

You can get butternut squash, garlic and edamame locally. You could also switch out the button mushrooms for one of the locally grown varieties. Occasionally, you can find broccoli locally, though the heat will probably keep it from appearing for some time. Same thing with the peas.

Butternut Squash Stir-Fry with Veggies and Edamame

1 medium butternut squash, peeled and chopped into ½-inch pieces

1 pint button mushrooms, sliced with stems removed

2 cups frozen broccoli, defrosted

Extra veggies (optional, 1 had leftover corn and peas)

1 inch ginger, zested

4 cloves minced garlic

1 tablespoon coconut oil

1 tablespoon tamari

1 tablespoon cooking sherry

2-3 cups shelled edamame

Water, as needed

In a wok or large skillet, heat coconut oil and garlic over medium heat, stirring regularly. After 2 minutes, add the butternut squash, tamari and sherry and cover. Stir occasionally, adding water to keep it from sticking.

Meanwhile, put the edamame pods in a saucepan, cover with water and bring to a boil. Boil four minutes and then drain. Let them cool before popping them open.

Once the squash is soft enough to halve with a spatula, add your broccoli and veggies and stir to warm. Serve with extra garlic (optional) and top with shelled edamame. Serves 4.

What'd we get this week? Apples, sweet potatoes, lettuce, sweet peppers, hot peppers and grapes. Yum!

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