Squash Saltado

5 from 1 vote

Squash Saltado is a vegetarian take on a classic Peruvian stir-fry. In this meatless version, roasted squash is tossed with simmered tomatoes, red onion, soy sauce and fries. Serve over a bed of rice with Aji Verde for the best vegetarian Peruvian-inspired dinner!

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: Peruvian

Diet: Vegan, Vegetarian

Servings:

Author: Adrianna Adarme

Cost: $10

Equipment

1 Baking Sheet with foil or parchment
1 medium skillet
1 chef knife

Ingredients

1 1-pound squash, cut into slices
olive oil
salt
pepper
1 red onion cut into wedges
About 10 cherry tomatoes halved
2 serrano pepper or 1 jalapeno de-seeded and minced
3 garlic cloves minced
1 teaspoon ground cumin
1 tablespoon tomato paste
3 tablespoons soy sauce
1/2 cup beer an ale or beef broth or veggie broth
1 batch of French Fries
Handful of Italian parsley leaves minced

Instructions

Preheat your oven to 400 degrees F. Line a baking sheet with foil or parchment. Spread the slices of squash onto the baking sheet and drizzle with a few teaspoons of olive oil. Sprinkle with a few pinches of salt and pepper. Transfer to the oven to roast for about 20 to 25 minutes, until softened. (This time will vary depending on how big your squash slices are.) Set aside.
In a medium skillet, set over medium heat, add a few tablespoons of oil. When warm, add the onion wedges and cherry tomatoes and allow to caramelize on each side for about 2 to 3 minutes. Next, add the pepper, garlic cloves, cumin, tomato paste and soy sauce. Mix together until combined. Pour in the beer or broth and bring to a simmer; cook for about 3 to 5 minutes until slightly thickened.
Add the squash slices to the skillet along with the french fries. Mix in and toss together. Serve on a bed of rice.

Notes

Tips and Tricks

Use fast-food fries. Skip the frying process and save yourself time and a mess! You could also buy frozen store-bought fries! You can bake them while the sauce simmers then add them it!
Don’t skip roasting the squash. This makes the vegetable so much more flavorful and it’s important because it won’t really cook in the sauce. It will just get tossed with the sauce in the last few minutes of the cooking process so it needs to be done already.

Nutrition