Roasted Squash and Almond Stir-Fry
Basic Information
- Servings: 4
- Serving Size: 1 cup
- Difficulty: 2
- Budget: 3
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Meal Type: Main Dish
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Keto
- Atkins
- Low-Carb
- Paleo
- Whole30
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Dukan
- South Beach
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Rastafarian Ital
Equipment
- - Baking sheet
- - Large skillet
Ingredients
- 2 cups butternut squash, cubed
- 1/2 cup almonds, sliced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- - Salt and pepper to taste
Directions
- - Preheat oven to 400°F (200°C).
- - Toss squash with 1 tablespoon olive oil, thyme, salt, and pepper; spread on a baking sheet and roast for 20-25 minutes until tender.
- - Heat remaining oil in a skillet over medium heat, add roasted squash and almonds, stir-fry for 2-3 minutes until almonds are toasted.
- - Serve 1 cup per portion warm.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat on stovetop or microwave.
Nutrition
- Calories: 220
- Protein: 6g
- Fat: 16g
- Carbs: 14g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A