- 2 Cups of cubed Butternut Squash
- 1 bag of Shredded Carrots
- 2 teaspoons each of Adobo, nutmeg, turmeric, and Cayenne
- 1 teaspoon of Sesame Oil
- 1 tablespoon of minced garlic
- ¼ cup of fresh parsley and cilantro
- 1 teaspoon of Olive oil
Brown garlic in Olive oil in a heavy Skillet or Wok over medium Heat
Combine remaining ingredients and stir fry for about 5-6 minute.
Garnish with chopped green onions and Enjoy!
Yield: Makes 4 to 6 servings