Winter Squash and Pork Stir-Fry Recipe (2024)

FAQs

Do you peel winter squash before cooking? ›

Some squash skin is edible, while other types of squash have tough skin that can be removed before cooking. Remove the skin of butternut, hubbard, buttercup, and turban squash. If you enjoy the taste, leave the skin on acorn, spaghetti, kabocha, and zucchini squash.

As the name implies, the pork belly needs to be boiled first before being stir-fried. Here is a tip on how to boil the meat: instead of adding the pork belly directly into hot water, submerge it under cold water, and cook until the water starts to boil.

You can use your canned squash in many of the same recipes that you would use fresh squash in, but soups are one of the most popular and easy ways to use winter squash.

If you cut a squash into rounds, sprinkle kosher salt over them, and put them in a bowl to sit for 30 minutes, you'll return to find the squash circles sitting in a pool of water. The salt sitting on the vegetable's surface draws out extra moisture which you can easily discard before frying the pieces.

Which types of squash need curing? Winter squash that requires curing includes Blue Hubbard, Buttercup, Butternut, and Spaghetti. Curing actually reduces storage life and quality of Acorn squash—no need to devote time or space to curing these.

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

Meats such as chicken breast, shrimp, boneless pork or sirloin steak are all great for stir-frying. If the meat isn't tender, the pieces will become tough and chewy from being cooked too fast. Maintaining a tender and juicy dish is a key component of stir-frying.

One of the many reasons squash is in high demand during the colder seasons is its high fiber and nutritional density. Some health benefits include improving blood pressure, supporting gut health, and decreasing your risk for certain diseases.

While tender and delicious, the delicate exterior gives summer squash a much shorter shelf life. Winter squash, on the other hand, is harvested in autumn and has a distinct tough and (usually) inedible rind. On the inside, these varieties are rich, earthy, and packed with vitamins, minerals, and fibre.

It is often prepared simply: sliced in half, baked with a little butter or olive oil, and eaten straight from its bowl-like shell. You can also roast, braise, and steam acorn squash.

What has to be done to a winter squash before cooking? ›

Preparing Winter Squash

Wash squash, then use a sharp, heavy knife to cut open the squash. Use a spoon (a grapefruit spoon works well) to easily remove the seeds and fibers. If a recipe requires peeling the squash before cooking, use a sharp paring knife or vegetable peeler.

Slice the squash into manageable chunks, like 1-inch cubes or slices. Spread the cubes or slices on a parchment-lined baking sheet in a single layer. Freeze at least one hour, or until fully frozen. Transfer the frozen squash to a zip-top bag, remove as much air as possible, and store in the freezer for up to a year.

Yellow squash does not need to be peeled because the skin is so tender and thin. If you do prefer to peel your squash, peel it just like you would a carrot or potato.

Yes, You Can Eat the Skin of Acorn Squash and Other Winter Squashes—Here's How. Some varieties, like acorn squash and honeynut, have tender, tasty skin.

You don't even need to remove the skin; just make sure you wash it well as it goes soft when cooking. Squash is packed with vitamin A, which helps us see in the dark! 80g or three heaped tablespoons of diced and cooked butternut squash can count towards your 5-a-day.