It may seem as if we haven't been eating for awhile if one were to guess from the lack up blogging. Actually, it is more true that I haven't cooked anything new or note worthy. This recipe is definitely a keeper. The sweet creaminess of the butternut squash with the bite of scallions and shallots and the crunch of fried cashews was amazing.
I used a large skillet rather than a wok. Heat a Tbs. oil very hot and stir fry cashews, drain them on paper towel, stir fry the scallions and a shallot diced. Remove those. Quickly stir fry 2 tsp. each mustard seed, garlic, coriander. Add the diced butternut or pumpkin and stir fry that until browned. Add a cup orange juice with a tbsp. brown sugar and stir till thickened. add back the cashews, onions and shallots.
