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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.

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

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

Find it online: https://thefamilycooking.com/squash-saltado/