Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel one medium (900 grams) butternut squash, deseed it, and cut it into 1/2-inch thick, 2-inch long wedges.

2. 2

   In a medium bowl, toss the butternut squash wedges with 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

3. 3

   Heat 4 tablespoons vegetable oil in a large wok or deep pan over medium-high heat until shimmering, then flash-fry the coated squash wedges in batches for 3-4 minutes per batch, until golden brown and tender-crisp, then remove and drain on a paper towel-lined plate.

4. 4

   Drain all but 1 tablespoon of oil from the wok, then add 2 minced stalks lemongrass, 4 minced cloves garlic, and 1-2 small minced red chilies and stir-fry for 1 minute until fragrant.

5. 5

   Return all the flash-fried butternut squash to the wok with the aromatics.

6. 6

   In a small bowl, whisk together 2 tablespoons fish sauce, 1 tablespoon granulated sugar, and 1 tablespoon fresh lime juice, then pour this sauce over the squash and toss gently to coat everything.

7. 7

   Cook for an additional 1-2 minutes, stirring constantly, allowing the sauce to lightly glaze the squash.

8. 8

   Transfer the flash-fried lemongrass chili butternut squash to a serving dish and garnish with 1/4 cup chopped fresh cilantro and 2 tablespoons chopped roasted peanuts, if desired.