This Greek Stir-Fry leans on lemon and oregano to do the heavy lifting. We glaze the Squash for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the squash dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the butternut squash and glaze until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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