Downshiftology · by Lisa Bryan★ 4.8 (13)
Butternut Squash and Eggplant Stir Fry
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 8%
CARBS 24G49% OF CAL
6G FIBER0G ADDED0G INTRINSIC6G OTHER12G TOTAL SUGAR
FAT 11G52% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful stir-fry of butternut squash and eggplant with broccoli, aromatic with garlic and thyme. Healthy and works as a side or light main.
sideamericanstir fry🍜 wokdairy freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons extra-virgin olive oil
- 2 cups diced butternut squash
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 eggplant (diced)
- 2 cups broccoli florets
- 3 green onion (sliced, with white and green parts separated)
- 3 garlic cloves
- 2 teaspoons fresh thyme leaves (roughly chopped)
- 2 tablespoons tamari soy sauce or coconut aminos
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 8%
CARBS 24G49% OF CAL
6G FIBER0G ADDED0G INTRINSIC6G OTHER12G TOTAL SUGAR
FAT 11G52% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 740mg
- Total sugar
- 12g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 691mg
- Calcium
- 63mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 740MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.