Squash Saltado

Why You’ll Love This Recipe

I love Squash Saltado because it gives me a satisfying vegetarian alternative to a traditional meat-based saltado while keeping the savory, tangy flavors I enjoy. The squash absorbs the sauce beautifully, while red onion and tomatoes add freshness and contrasting textures.

I also appreciate how quickly this dish comes together. Once I have the vegetables chopped and sauce mixed, the actual stir-frying takes only a few minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Squash Saltado

• 1 1/2 pounds butternut squash, peeled and cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large red onion, cut into thick wedges
• 2 Roma tomatoes, cut into wedges
• 1 red bell pepper, sliced
• 2 garlic cloves, minced
• 1 tablespoon ají amarillo paste
• 2 green onions, sliced
• 1/4 cup fresh cilantro, roughly chopped
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste

For the Sauce

• 3 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon vegetarian oyster sauce, optional
• 1 teaspoon brown sugar
• 2 tablespoons vegetable broth

For Serving

• 4 cups cooked white rice
• 1 pound crispy French fries
• Fresh cilantro, for garnish
• Lime wedges, optional

Directions

1. Prepare the Squash

I peel the butternut squash, remove the seeds, and cut the flesh into evenly sized bite-sized pieces.

I partially cook the squash by steaming, microwaving, or roasting it until just barely tender. I don’t cook it completely because it will continue cooking when I stir-fry it.

2. Prepare the Sauce

I combine the soy sauce, red wine vinegar, vegetarian oyster sauce, brown sugar, and vegetable broth in a small bowl.

I whisk everything together and keep the sauce close to my stove because the stir-frying process moves quickly.

3. Sear the Squash

I heat a large wok or heavy skillet over high heat until very hot. I add 1 tablespoon of vegetable oil, followed by the partially cooked squash.

I spread the pieces into a single layer and let them develop some color before tossing. I cook them for about 3–4 minutes until lightly charred around the edges, then transfer them to a plate.

4. Stir-Fry the Vegetables

I add the remaining tablespoon of oil to my hot pan. I add the red onion and bell pepper and stir-fry them for about 2 minutes.

I add the tomatoes, garlic, ají amarillo paste, and cumin and continue cooking for another 1–2 minutes. I keep the heat high and avoid overcooking the tomatoes because I want them to retain their shape.

5. Combine Everything

I return the browned squash to the skillet and pour in my prepared sauce.

I toss everything quickly over high heat for another 1–2 minutes, making sure the vegetables are evenly coated while allowing some of the sauce to reduce.

I finish the stir-fry with green onions and fresh cilantro. I taste it and adjust the salt and black pepper as needed.

6. Serve

I serve my Squash Saltado immediately with steamed white rice and crispy French fries.

I can toss some of the fries directly into the stir-fry so they absorb the sauce, or keep them on the side when I want them to remain especially crispy.

Servings and Timing

This Squash Saltado recipe makes approximately 4 servings.

I allow about 15 minutes for preparation and approximately 15–20 minutes for cooking. My total time is around 30–35 minutes, especially when I prepare the rice and French fries while working on the stir-fry.

Variations

For a different squash, I replace butternut squash with delicata, acorn, or another firm winter squash. I adjust my initial cooking time depending on how quickly the variety becomes tender.

When I want additional protein, I add firm tofu. I press and cube the tofu, then sear it separately before tossing it back into my stir-fry with the squash and sauce.

For a spicier version, I increase the ají amarillo paste or add sliced fresh chile. When I want less heat, I reduce the ají amarillo while keeping enough to contribute its distinctive fruity flavor.

I can also add mushrooms, zucchini, green beans, or broccoli. I cook firmer vegetables first and add delicate vegetables later so everything retains a pleasant texture.

Storage/Reheating

I store leftover Squash Saltado in an airtight container in the refrigerator for up to 3–4 days. When possible, I keep the rice and French fries in separate containers so they don’t absorb excess moisture from the stir-fry.

I reheat the squash mixture in a hot skillet for a few minutes, adding a small splash of vegetable broth or water if the sauce has become too thick.

For the French fries, I use an oven or air fryer to restore their crisp texture. I add them to the reheated saltado only when I am ready to eat.

FAQs

What is Squash Saltado?

I make Squash Saltado as a vegetarian interpretation of Peruvian saltado-style stir-fries. I replace the meat with hearty squash while keeping characteristic elements such as red onion, tomatoes, high-heat cooking, and a savory soy-and-vinegar sauce.

What kind of squash works best for Squash Saltado?

I prefer butternut squash because it holds its shape well and develops delicious browned edges. I can also use delicata or another firm winter squash as long as I avoid overcooking it before stir-frying.

Why should I partially cook the squash first?

Squash takes longer to become tender than onions and tomatoes. I partially cook it first so I can quickly stir-fry everything over high heat without burning my other vegetables or leaving the squash raw in the center.

Can I make Squash Saltado without French fries?

Yes. I can serve my Squash Saltado with rice alone or replace the fries with roasted potatoes. I can also serve it with quinoa or cauliflower rice when I want to change the meal.

How do I keep the vegetables from becoming soggy?

I use a large wok or skillet, get it very hot before adding my ingredients, and avoid overcrowding it. I also cook the vegetables quickly and leave my tomato wedges relatively large so they soften without completely breaking down.

Conclusion

Squash Saltado is a flavorful meatless dish I enjoy when I want the bold character of a Peruvian-inspired stir-fry with plenty of vegetables. The browned squash gives me a hearty base, while onions, tomatoes, ají amarillo, soy sauce, and vinegar create a savory and tangy combination. Served alongside fluffy rice and crispy French fries, it becomes a colorful, comforting meal that I can have on the table in about half an hour.

Squash Saltado

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Squash Saltado is a colorful vegetarian stir-fry featuring browned butternut squash, red onion, tomatoes, and bell pepper in a savory soy-vinegar sauce. Served with steamed rice and crispy French fries, it is a hearty meatless take on Peruvian saltado flavors.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15–20 minutes
• Total Time: 30–35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir Fry
• Cuisine: Peruvian-Inspired
• Diet: Vegetarian

Ingredients

• 1 1/2 pounds butternut squash, peeled and cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large red onion, cut into thick wedges
• 2 Roma tomatoes, cut into wedges
• 1 red bell pepper, sliced
• 2 garlic cloves, minced
• 1 tablespoon ají amarillo paste
• 2 green onions, sliced
• 1/4 cup fresh cilantro, roughly chopped
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• 3 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon vegetarian oyster sauce, optional
• 1 teaspoon brown sugar
• 2 tablespoons vegetable broth
• 4 cups cooked white rice
• 1 pound crispy French fries
• Fresh cilantro, for garnish
• Lime wedges, optional

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Instructions

1. Peel the butternut squash, remove the seeds, and cut the flesh into evenly sized bite-sized pieces. Steam, microwave, or roast the squash until just barely tender, leaving it slightly undercooked so it can finish cooking in the stir-fry.
2. Whisk together the soy sauce, red wine vinegar, optional vegetarian oyster sauce, brown sugar, and vegetable broth in a small bowl. Set aside.
3. Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and the partially cooked squash. Spread the squash into a single layer and cook for 3–4 minutes, tossing occasionally, until lightly charred around the edges. Transfer to a plate.
4. Add the remaining tablespoon of vegetable oil to the hot pan. Add the red onion and bell pepper and stir-fry for about 2 minutes.
5. Add the tomatoes, garlic, ají amarillo paste, and cumin. Stir-fry for another 1–2 minutes over high heat, keeping the tomato wedges relatively intact.
6. Return the browned squash to the skillet and pour in the prepared sauce. Toss quickly over high heat for 1–2 minutes until the vegetables are evenly coated and the sauce reduces slightly.
7. Add the green onions and fresh cilantro. Taste and season with salt and black pepper as needed.
8. Serve immediately with steamed white rice and crispy French fries. Toss some fries into the stir-fry if desired, or serve them alongside to keep them crisp. Garnish with cilantro and optional lime wedges.

Notes

• Delicata, acorn, or another firm winter squash can replace butternut squash; adjust the initial cooking time as needed.
• Partially cooking the squash before stir-frying ensures it becomes tender without overcooking the other vegetables.
• For additional protein, add pressed and cubed firm tofu that has been seared separately until browned.
• Increase the ají amarillo paste or add fresh chile for additional heat.
• Mushrooms, zucchini, green beans, or broccoli can be added, cooking firmer vegetables before more delicate ones.
• Use a very hot, spacious wok or skillet and avoid overcrowding to help the vegetables brown rather than steam.
• Store leftovers in an airtight container in the refrigerator for up to 3–4 days, keeping the rice and French fries separate when possible.
• Reheat the squash mixture quickly in a hot skillet with a splash of vegetable broth or water if needed. Reheat French fries separately in an oven or air fryer.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 650 kcal
• Sugar: 12 g
• Sodium: 1250 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 107 g
• Fiber: 9 g
• Protein: 12 g
• Cholesterol: 0 mg