Butternut Squash, Eggplant and Beef Roast

Butternut Squash and Eggplant Stir Fry

Butternut squash, eggplant, and broccoli are quickly sauteed in a veggie-forrad stir-fry, then doused in a sweet-and-savory balsamic soy sauce. It's one sensational vegetarian side dish.

I'll admit, this was a bit of a throw-together idea with fridge leftovers. But somehow these ideas always surprise me and turn into the best meals, like my Mediterranean ground beef stir fry. Who knew butternut squash, eggplant, and broccoli could brand for one heck of a vegetable stir fry!

The veggies are perfectly cooked in a giant wok, and so coated in a gummy sweetness sauce that honestly tastes similar eatery quality (merely even better). Information technology'south lighting fast, makes for i tasty side dish, and bonus – can be turned into a full meal with a few simple additions (which I'll show y'all below).

Ingredients For The Best Stir Fry Vegetables

This stir fry shines bright with a few of fall's favorite vegetables. Hither'due south what's in it.

• Butternut Squash: You lot'll need about 2 cups of diced butternut squash, which you should be able to get from one pocket-sized to medium-sized squash.
• Eggplant: Just 1 eggplant is needed for the perfect ratio with butternut squash.
• Broccoli: When information technology comes to a veggie stir fry, yous can never go wrong with adding broccoli florets for additional crunchy greens!
• Greenish Onion & Garlic: This pairing ever gives a fresh and delicious punch of flavour.
• Thyme: Fresh thyme leaves add that little something actress. You could also swap in sage or rosemary.

It'due south All Near the Stir Fry Sauce

A adept stir-fry sauce is a solid rest of tangy, sweet, and savory. Here's my version that perfectly compliments this group of vegetables.

• Soy Sauce: Since I'1000 gluten-free, Tamari is e'er my offset choice for soy sauce. Merely yous can besides use coconut aminos for a soy-free version.
• Balsamic Vinegar: Simply i tablespoon is needed for a mellow tart kick.
• Beloved: A key ingredient to assist thicken the sauce and give it a hint of sweetness.
• Sesame Oil: Helps to necktie all the flavors of this sauce together.

Discover the printable recipe with measurements below.

How to Make this Butternut Squash and Eggplant Stir-Fry Recipe

Did I mention this stir fry recipe just takes nearly thirty minutes to make? The only hard part is chopping up the vegetables (especially the butternut squash). If you need some guidance on how to do that, I've got a post on how to peel and cut butternut squash. Otherwise, take hold of your wok (or big pan), and let's go to it!

• 

  Caramelize the butternut squash

• 

  Toss in the eggplant!

• Brand the sauce. Stir together the soy sauce, balsamic vinegar, honey, sesame oil, and set up aside.
• Caramelize the butternut squash. Heat some oil in your wok and stir fry the butternut squash for most 5 minutes, until information technology has slightly caramelized edges.

• 

  Add in the broccoli, green onion, and garlic

• 

  Toss everything with the stir fry sauce

• Add in the other veggies. Stir fry the eggplant with a bit of oil first, and so add together the broccoli, white parts of the green onion, and garlic. Go along cooking until the broccoli is perfectly tender.
• Finish it off! Add in the sauce, rest of the green onions, thyme, and give it all a stir.

A Few Means to Turn this Into a Hearty Dinner Idea

There'south endless possibilities when yous've got a stir fry. All you lot need is a petty creativity. Give one of these options a try!

• Add together vegetarian proteins into the mix. Chickpeas, lentils, or tofu chunks are peachy ways to add a hearty dose of protein.
• Serve over grains. Tiptop a large spoonful of this onto a bed of white or brown rice. Yous're going to honey how the rice tastes when it soaks up some of the sauce.
• Turn it into a wrap. Trust me, this makes for ane delicious stuffing. Specially if you plan alee and chop the vegetables on the smaller side. And yeah, you can employ both lettuce or tortilla wraps.

How to Store this Stir Fry

Leftovers of this stir fry taste only as practiced fresh (honestly). And then count your lucky stars if you lot have leftovers. Here's ii ways you can store this.

• To store: This will final in the refrigerator for 4 to v days in an airtight container.
• To freeze: Although the eggplant might go a little soft, freezing this is an option. Just store in a freezer prophylactic container for up to 3 months.

Oh Yes, There'south More Easy Vegetable Side Dishes

From roasting to sauteing, here are delicious (and speedy) means to get veggies onto the dinner table.

• Sauteed Cabbage
• Garlic Sauteed Spinach
• Roasted Broccoli
• Dear Glazed Carrots
• Roasted Sugariness Potatoes

And if you have leftover cubed butternut squash, you can roast the butternut squash and toss into other meals throughout the calendar week!

If yous make this butternut squash and eggplant stir fry, allow me know how it turned out! I'd dearest to hear what you recall in the comments below.

Butternut Squash and Eggplant Stir Fry

An easy, healthy butternut squash and eggplant stir fry that makes for the perfect side dish or hearty repast with a few simple additions.

• ▢ three tablespoons extra-virgin olive oil
• ▢ 2 cups diced butternut squash
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ 1 eggplant, diced
• ▢ 2 cups broccoli florets
• ▢ 3 green onion, sliced, with white and green parts separated
• ▢ iii garlic cloves
• ▢ two teaspoons fresh thyme leaves, roughly chopped

Soy Balsamic Sauce

• ▢ 2 tablespoons tamari soy sauce or kokosnoot aminos
• ▢ 1 tablespoon balsamic vinegar
• ▢ 1 tablespoon honey
• ▢ 1 teaspoon sesame oil

• In a minor bowl, stir together the soy sauce, balsamic vinegar, dear, and sesame oil. Gear up aside.

• Heat two tablespoons of oil in a wok or big pan over medium heat. Add the butternut squash, table salt, and pepper. Stir often and cook for 5 minutes, until the squash becomes slightly caramelized on the edges.

  

• Add the eggplant plus 1 more tablespoon oil and stir for 2 to three minutes. And so add the broccoli, white parts of the dark-green onion, and garlic, and stir for some other two to 3 minutes, until the broccoli is well-baked tender.

  

• Add the soy balsamic sauce along with the light-green parts of the green onion, and the fresh thyme leaves. Stir until well combined. Garnish with extra thyme leaves earlier serving.

  

Calories: 210 kcal , Carbohydrates: 25 g , Poly peptide: 4 m , Fat: 12 g , Saturated Fatty: 2 grand , Polyunsaturated Fat: 2 yard , Monounsaturated Fat: 8 grand , Sodium: 817 mg , Potassium: 720 mg , Fiber: 7 g , Saccharide: 12 g , Vitamin A: 7889 IU , Vitamin C: 62 mg , Calcium: 84 mg , Iron: 2 mg

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