This is a stir-fry featuring Midwest staples and Asian flavors. THink cinnamon roasted butternut squash, a sauce of red chilis, coconut aminos, fish sauce, and honey, fresh red onion, brussels sprouts, and carrots.
Mix cinnamon and 1 1/2 tbsp olive oil in a ramekin and let sit for 30 minutes to 24 hours
Preheat oven to 450 on broil
Slice butternut squash. Using your hands, coat in a cinnamon oil mixture until evenly coated. Spread evenly over a cookie sheet.
Roast for 20 minutes on the top shelf. Remove from the oven, flip and return to the middle rack. Decrease temperature to 350 and cook for another 15 minutes.
Remove and let cool. (can prepare ahead of time up to this point)
Heat oil on medium-high on a skillet and add onions. Saute for 5 minutes or until edges start to brown
Meanwhile, Coarsely chop Brussel sprouts then add to the pan and stir
Cut carrots into 1/4 inch slices and add to the skillet.
Add Ginger Turmeric Chili Honey sauce and water, then use a wooden spoon to mix until the veggies are evenly coated in sauce.
Coarsely chop the bok choy into uniform pieces and add to the skillet.
Juice one lemon into the skillet and mix until everything is well combined.
Chop the cooled butternut squash into 1-inch cubes and add to the skillet.
Mix evenly and reduce heat to low allowing to cook for another 7-10 minutes.
Serve and enjoy!
Goes excellent with homemade coconut yogurt and roast chicken.