Squash and Potato Stir-Fry Recipe

From Dorothy McNett's Recipe Book.

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Squash and Potato Stir-Fry

From Dorothy McNett's recipes at www.dorothymcnett.com.

Use a variety of winter squash or small pumpkins, softened and sliced
1-2 potatoes, sliced
1 onion, slivered
2 tablespoons grapeseed oil
2 tablespoons unsalted butter
1 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
1/4 to 1/2 teaspoon curry powder
snipped fresh parsley or green chives

To make it easier to slice the winter squash, place one at a time in the microwave oven, cover with waxed paper, and cook on high 3-4 minutes. Repeat with other small squash. Allow to cool slightly, and with a heavy sharp knife, carefully slice pumpkin or squash in half. Scrape away the seeds, and then cut into smaller slices or chunks, removing the peeling. Slice the potato and onion. Preheat wok or stir-fry pan, add oil and butter. Toss in the vegetable slices and cook and stir over medium heat about 10 minutes, or until vegetables are tender but still a little crisp. Season with salt, pepper, and curry powder. Serve garnished with parsley or chives.

Recipe created 1999-10-26.

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