Many foods are inextricably linked to certain growing seasons. For example, most people seldom eat juicy watermelon before or after summer, as this juicy, refreshing fruit seems tailormade for long, warm days. The same can be said for other produce, including squash. While zucchini and yellow squash are decidedly summer fare, acorn squash, spaghetti squash and butternut squash seem much more at home when the chilly weather arrives. That might be why these squashes are commonly featured in holiday dining, which dominates the third quarter of the year.
There are many different ways to prepare butternut squash, with some of the most popular including soups and casseroles. However, this versatile gourd, which cooks quickly when cut into chunks and produces a lush texture, can be a colorful winner in other presentations - including stir-fry. This recipe for “Butternut Stir-Fry with Peppers and Peas” offers a new take on the familiar butternut squash. Serve it as a side dish for the holidays or any time you desire subtle, Asian-inspired flavors. Enjoy, courtesy of “300 Best Stir-Fry Recipes” (Robert Rose) by Nancie McDermott.
BUTTERNUT STIR-FRY WITH PEPPERS AND PEAS SERVES 4
