Summer Winter Stir-fry~
A lite taste of Asian curry makes this combination of summer zucchini squash and winter Butternut fabulous. Serve with rice or potatoes.
  • 1 Zucchini*, medium, sliced
  • 1 Butternut*, small to medium, peeled, quartered and sliced thin.
  • 1 onion*, small chopped
  • 2 cloves of garlic* peeled and grated or pressed
  • 1 coconut oil*, 4 tablespoons (Do not substitute as the coconut flavor is needed for the curry taste.)
  • 1 turmeric*, level tablespoon
  1. In wok or skillet, add coconut oil and onions, cook until onions start to caramelize. Then, add the Butternut squash and garlic cooking until the Butternut begins to become tender; add the zucchini and cook until tender.
  2. When finished cooking sprinkle with turmeric and toss mixing well.
Recipe by Foppema's Farm Recipes at