Monthly Archives: November 2016

Butternut Squash Stir Fry with Udon Noodles

butternut squash stir fry

This year has been the year of stir fries for me. With trying to get our house ready to sell and move out of state, homeschooling my older daughter, trying to keep up with a toddler, general tidiness, and attempting to find time for myself, I have a new found love for quick meals.

I love stir fries for this reason. I take any moment during the day to prep different parts of the dish, then put the ingredients in the fridge until right before dinner. They come together so quickly in this way–it truly is brilliant, I can’t believe it took me so long to get on board the stir fry train!

We have made this dish a number of times, and love it. Prepping the squash is the hardest part of it, but once that is done, it comes together in no time. The kids love it, just make sure to check the squash with a fork as you are cooking it, to ensure it is nice and tender.

Butternut Squash Stir Fry With Udon Noodles
Serves 4
  1. 1 10 oz. package udon noodles
  2. 2 tablespoons oil, to cook
  3. 1 medium butternut squash, about 1.5 pounds
  4. 1 red bell pepper, sliced in thin strips
  5. 4 cloves of garlic, minced
  6. 1 inch piece of ginger, peeled and grated
  1. 1/2 cup soy sauce
  2. 3 tablespoons mirin
  3. 1/3 cup rice vinegar
  4. 1/4 cup toasted sesame oil
  5. 1 1/2 tablespoons sugar
  6. 2 tablespoons cornstarch
  1. Black and/or white sesame seeds, toasted
  2. Chopped cilantro
  3. Sliced green onions
  4. Sriracha
  1. Cook udon noodles according to package. Drain, rinse, and set aside.
  2. Mix sauce ingredients, excluding the cornstarch, together in a bowl or mason jar. In another small bowl add cornstarch, slowly add a tablespoon or two at a time of the sauce mix, stirring to incorporate. Once cornstarch is thoroughly mixed in, add cornstarch back to the remaining sauce mix. Set aside.
  3. Prep vegetables. Quarter the butternut squash. I like to chop off the stem and bottom, cut it in half right past the bulbous part, then cut each piece in half lengthwise. Seed, peel, and slice as thinly as you can (if you have a mandolin slicer this is a great time to use it!).
  4. Heat a wok or large pan over medium high heat (see notes). Have all ingredients set out ready to add to pan before you begin.
  5. Once pan is nice and hot add oil and squash, stirring frequently. Depending on how thin you sliced your squash it should take between 5 and 10 minutes to cook, many pieces will be lightly browned, and the thickest pieces should be easily pierced by a fork. Add red bell peppers, cook stirring for another 3-4 minutes (longer if you prefer more tender peppers). Add garlic and ginger. Stir until the ginger and garlic become very fragrant, about 30 seconds. Give a quick shake or stir to your sauce, and pour it over the vegetables, giving it a few stirs before mixing in the udon noodles. Cook for a minute or two, before removing the pan from heat.
  6. Plate and garnish with sesame seeds, cilantro, green onions, and sriracha, if you like it spicy!
  1. You want the pan to be very hot. I have a cast iron wok, which I let heat for at least 10 minutes before I cook, a thinner pan may not take so long to heat.
  2. Be sure to have all of the vegetables, noodles, and sauce ready to go before you start cooking.
  3. On busy days I like to get all of the components of the stir fry done in the morning, and have them in the fridge ready to cook right before dinner. The sauce can be made in a mason jar, then shaken up right before pouring into the pan.
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Vegan Aebleskivers

vegan aebleskiver recipe

Have you ever tried an aebleskiver? If you are from Southern or Central California and have ever passed through the small Danish inspired town of Solvang, there is a good chance you have.

If you are unfamiliar with the aebleskiver, which I was until my brother and his wife moved 15 minutes from Solvang, it is basically a puffed pancake. Aebleskivers originated in Denmark, but have become a holiday tradition in many Northern European countries. They can be filled, most commonly with apple, or it can be served the way I have prepared it, with a dusting of powdered sugar and a generous drizzle of raspberry jam.

You will need an aebleskiver pan for this delicious desert, but I promise you, they are not that hard to come by. You can find one on amazon if you must, but I suggest popping into a few thrift stores or your favorite flea market. I come across cast iron aebleskiver pans quite often in my bargain hunting.

Aebleskivers do take a little work to prepare, but I promise it is worth the time. We enjoy these tasty little pancakes on special occasions, like when we decorate our Christmas tree– a little Ella Fitzgerald, some hot cocoa, ornaments and lights strewn about, and hot aebleskivers sound like the perfect start to the Christmas season to me!

I hope you will give these a try.

Vegan Aebleskivers
Serves 4
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 1 tablespoon ground flax seeds
  2. 2 1/2 tablespoons water
  3. 2 tablespoons oil, plus more for cooking
  4. 1 cup almond, or other dairy free milk
  5. 1 1/4 cup all purpose flour
  6. 3 teaspoons baking powder
  7. 1/4 teaspoon ground cardamom
  8. 1/4 teaspoon salt
To Garnish
  1. 2 tablespoons raspberry jam mixed with 1-2 tablespoons water, warmed
  2. Powdered sugar
  1. In a small bowl mix the ground flax seeds and water. Set aside for five minutes. Stir in the milk and oil.
  2. In a medium sized bowl sift together the flour, baking powder, ground cardamom, and salt. Using the back of your spoon, make a well in the middle of the flour mixture. Pour in the wet ingredients, stirring until incorporated.
  3. Heat aebleskiver pan over medium heat for at least five minutes. Lightly oil each well, then pour batter 3/4 of the way up. Let cook 2-3 minutes. Using a toothpick, run it around the edge of the aebleskiver to release it from the pan. Using two toothpicks, pricking opposite sides, flip or turn aebleskiver, not completely over, but about a half a turn. Let cook for another minute, then using the toothpicks again flip to cook the last uncooked bit.
  4. Remove from pan, drizzle with warm raspberry jam and a sprinkling of powdered sugar.
  1. I prefer working with one toothpick to flip each aebleskiver, but I would suggest starting with two, until you get a feel for it.
  2. The first batch may take a little longer to cook.
  3. If some of the batter spills out on the side of the pan, use the toothpick to tuck it under the aebleskiver.
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