Sautéed Asian Butternut Squash

For the sauté:

2 tbsp. Sesame oil

1 large Butternut Squash cut into 1 inch cubes

1 large Portabella Mushroom cut into 1 inch cubes

4 or 5 Shallots diced

1 Serrano Pepper diced

4 cloves of Garlic diced

For the sauce:

2 tbsp. Tahini Sauce

2 tbsp. Oyster Sauce

2 tbsp. Soy Sauce

2 tbsp. Honey

Instructions:

Heat a wok over high heat. Once wok is hot add oil and heat until small piece of shallot sizzles then add peppers and stir fry for 1 min. then add shallots and cook for 2 min. before adding squash.

Cover with a lid and cook squash for 5 or 6 minutes stirring occasionally. Meanwhile, whisk together sauce ingredients in a bowl and set aside.

After squash, peppers and shallots have cooked for at least 8 minutes, add mushrooms and cook for 2 to 3 min. then finally add garlic and stir fry for 1 or two minutes then blend in the sauce and stir constantly for at least 1 minute.

Turn off heat and cover and let rest. Serve over Basmati rice or any kind of pasta and especially Chickpea Casarecce.