Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 2 pounds of butternut squash, remove seeds, and cut it into 1-inch cubes; also, slice 1 large red bell pepper, thinly slice 1 medium onion, mince 4 garlic cloves, and chop 2 medium tomatoes.

2. 2

   Heat 2 tablespoons of sunflower oil in a large wok over high heat until shimmering, then add the cubed 2 pounds butternut squash and stir-fry for 7-9 minutes until tender-crisp and lightly caramelized, before removing it from the wok and setting aside.

3. 3

   Add the remaining 1 tablespoon of sunflower oil to the wok, then toss in the sliced 1 medium onion and sliced 1 large red bell pepper and stir-fry for 3-5 minutes until they begin to soften.

4. 4

   Stir in the minced 4 garlic cloves, 1.5 teaspoons of Khmeli Suneli, 1 teaspoon of ground coriander, and 0.5 teaspoon of dried fenugreek, cooking for 1 minute until fragrant.

5. 5

   Return the cooked 2 pounds butternut squash to the wok along with the chopped 2 medium tomatoes and 0.5 cup chopped walnuts, seasoning with salt and black pepper to taste.

6. 6

   Stir in 1 tablespoon of pomegranate molasses, if using, and toss all ingredients together for 2-3 minutes, ensuring everything is well combined and heated through.

7. 7

   Remove the wok from the heat and gently fold in 0.5 cup of fresh chopped cilantro before serving immediately.