Squash & Grape Autumn Stir-Fry

Sweet red grapes meet caramelized butternut squash in this playful autumn stir-fry, built on classic high-heat wok technique. Ginger, garlic, soy, and toasted sesame keep the pan bright beside wilted spinach and jasmine rice.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 340 cal
• 7g protein
• 58g carbs
• 11g fat

Every recipe here is free to read.

Ingredients

• 1 medium (about 2 lb) butternut squash
• 1.5 cups seedless red grapes
• 4 cups baby spinach
• 3 tbsp neutral oil
• 1 tbsp minced fresh ginger
• 3 garlic cloves
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 4 green onions
• 1 tbsp sesame seeds
• 3 cups cooked jasmine rice

Instructions

1. 1Peel and seed the butternut squash, then cut into 3/4-inch cubes so they cook quickly and evenly. Slice the green onions, separating whites and greens.
2. 2Heat a large wok or 12-inch skillet over high heat until very hot. Add the neutral oil and swirl to coat.
3. 3Add the squash cubes in a single layer and stir-fry for 6 to 8 minutes, tossing occasionally, until edges are golden and the squash is just tender when pierced with a fork.
4. 4Push the squash to the side, add the minced ginger, garlic, and green onion whites to the empty space, and cook for 30 seconds until fragrant.
5. 5Add the whole grapes and toss everything together for 2 minutes so the grapes warm through and begin to soften without collapsing.
6. 6Drizzle in the soy sauce and rice vinegar, tossing constantly so the liquid reduces slightly and coats the squash and grapes in a light glaze.
7. 7Turn off the heat and fold in the baby spinach until it just wilts from the residual heat, about 1 minute. Finish with the toasted sesame oil.
8. 8Spoon the stir-fry over warm jasmine rice, sprinkle with sesame seeds and the reserved green onion greens, and serve right away while everything is bright and hot.