Butternut Squash Recipes (low fat, winter savory dishes)

The following recipes are based on meals that I concocted from my garden harvests. Typically when you're growing large quantities of a few food varieties, you must create different dishes with similar ingredients.
In the last few months, I have been harvesting butternut squash, tomatoes, greens, and peppers, thus I created these dishes...

Butternut Squash Stir-fry

(1) butternut squash, cubed
(3) large carrots, sliced
(1) onion, chopped
oil replacement, optional (i.e. veg broth or water)
sugar replacement, optional (coconut, banana or mango)
salt replacement, optional (i.e. veg broth)
Rice, boiled

Boil rice. Chop ingredients. Sauté onion in pan until translucent with water, vegetable broth, and/or oil. Add carrots and squash along with sugar and salt replacements. Cook until squash is soft, and pour rice overtop. Garnish with lettuce.

Butternut Squash & Black bean stew

(1) butternut squash, cubed
15 oz of black beans
(1) onion, chopped
(3) tomatoes, diced
(2) red peppers (small or 1 large), chopped
salsa, optional
cilantro and/or dill
2 cups water
Chop all ingredients. Add diced onion to the pot first. Cook the onion in water until translucent, then add the rest of the ingredients. Serve with a salad on the side like in the photo below.


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