Summer Squash Stir Fry

 

Summer Squash Side

How do you like summer squash? It’s become a weekly staple in our apartment since we keep getting it in our CSA nearly every week! Good thing we actually like it our I’d be a little sad.. 😉

This squash recipe uses a twist on one of my favorite homemade sauces: tangy almond butter sauce. You can whip it up in a blender and pour over the squash once it is done cooking. It adds a subtle saltiness, spice, and sweetness to the squash. 

I like to mix summer squash and zucchini in this recipe for extra color. I hope you enjoy it!

Summer Squash Side

Summer Squash Stir Fry
Serves 6
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 3 summer squash/zucchini
  2. 1 large onion
  3. 2 Tb coconut oil
  4. 1/2 c almond butter (can sub peanut butter or any other nut butter)
  5. 1/4 c soy sauce
  6. 2 Tb maple syrup
  7. 1 ts fresh ginger
  8. 1/2 red pepper flakes
Instructions
  1. Slice the squash in half lengthwise, and then thinly cut to make half moon shapes.
  2. Slice the top and bottom off of the onion. Cut the onion in half from top to bottom, and then thinly slice to create rainbow shapes.
  3. Sauté the vegetables with coconut oil until translucent, about 7-10 minutes.
  4. Meanwhile, place almond butter, soy sauce, maple syrup, ginger, and red pepper flakes into the blender.
  5. Blend on high until smooth.
  6. Remove the cooked vegetables from heat and add to a medium bowl. Stir in the sauce and serve.
Faith in Plants http://faithinplants.com/

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