Gingerly Butternut Squash

Directions

1. 1
   Place a stir-fry pan over high heat until hot.
2. 2
   Add the oil, swirling to coat the sides.
3. 3
   Add the ginger and cook, stirring, until fragrant, about 20 seconds.
4. 4
   Add the squash and broth, reduce the heat to medium, cover and cook until the squash is half cooked, about 3 minutes.
5. 5
   Add the zucchini and continue to cook, covered, until both vegetables are tender, about 3 minutes longer.
6. 6
   Add the sesame oil and toss to coat the vegetables.
7. 7
   Stir in the nuts and the crystallized ginger.
8. 8
   Transfer to a serving plate and serve.