Kabocha Squash and Pork Stir-Fry

Ingredients for Kabocha Squash and Pork Stir-Fry

• 300g (1-inch pieces) peeled kabocha squash

• 2 tablespoons vegetable oil, divided

• 230g pork sausage, casing removed

• 2 spring onions, chopped

• 2 garlic cloves, chopped

• 1 serrano chilli, sliced

• 2 teaspoons grated peeled ginger

• 2 tablespoons fresh lime juice

• 2 teaspoons fish sauce

• 1 teaspoon sugar

• Crushed salted, roasted peanuts and chopped coriander (for serving)

How to make Kabocha Squash and Pork Stir-Fry

Steam squash in a steamer basket set in a pot of simmering water until tender, 6–8 minutes. Let cool slightly. Heat 1 tablespoon oil in a large skillet and cook squash, turning occasionally, until browned, about 5 minutes. Transfer to a plate.

Heat remaining 1 tablespoon oil in same skillet, add sausage, and cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes. Add spring onions, garlic, chilli, and ginger and cook, stirring often, just until softened, about 2 minutes. Add squash, lime juice, fish sauce, and sugar; toss to combine.

Serve stir-fry topped with peanuts and coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.