Winter squash are abundant this time of year. There are many different types to sample and get creative with in the kitchen, such as butternut, spaghetti, acorn, and banana squash. These colorful foods are rich in beta carotene, vitamin C, magnesium, potassium, and fiber. Cooked squash is very warming, making it a perfect comforting food to enjoy as temperatures drop with the changing seasons.
- 1 Winter Squash of your choice (I used a Pink Banana Squash for this recipe)
- 1lb skirt steak or meat of your choice
- 1 onion
- Peppers of your choice (I used roughly 8 Jimmy Nardello, 8 Anaheim, 8 Antoni Romani, and 5 Purple Jalapenos)
- 1 crown of broccoli
- ¼ cup sliced almonds (for garnish)
- 2 tbsp sesame oil (for frying veggies)
- 2 tbsp freshly diced ginger
- 4 garlic cloves, minced
- 1 tbsp honey
- 3 tbsp sesame oil
- ½ tsp crushed red chili pepper
- ½ tsp pumpkin pie spice
- ½ tsp each of salt and pepper
- Combine all marinade ingredients together in a large bowl.
- Cut steak into ½ inch wide strips, mix into the marinade, and set aside in the fridge.
- Cut squash in half, remove seeds and pulp, and bake on a baking sheet covered with tin foil at 350F for 50 minutes or until soft.
- Lightly toast sliced almonds over medium heat until golden brown and set aside.
- Thinly slice onion, peppers, and broccoli, and fry in sesame oil.
- Fry marinated meat until cooked on all sides.
- Place meat and veggies into cooked squash.
- Sprinkle with toasted almonds.