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Squash Saltado is a vegetarian take on a classic Peruvian stir-fry, Lomo Saltado. In this meatless version, roasted squash is tossed with simmered tomatoes, red onion, soy sauce and fries. It’s pretty simple to make with minimal effort and few ingredients! Serve over a bed of rice with Aji Verde for the best vegetarian Peruvian-inspired dinner!
Squash saltado is based on the national dish of Peru- Lomo Saltado! I love Peruvian food and this vegetarian version is just as delicious as the meat one! Enjoy a full Peruvian meal by serving Papa a la Huancaina as an appetizer, Alfajores (Peruvian style!) for dessert, and Peruvian Chicha Morada to drink!
Ingredients You’ll Need for Squash Saltado
- Squash – Any variety you like! You’ll need 1lb cut into slices. Roasting the squash will bring out its natural sweetness.
- Soy sauce and tomato paste – deepens the umami flavors of this stir fry.
- Beer – Used to deglaze the pan. Switch it out for ale, beef broth or veggie broth to keep this recipe vegetarian/vegan.
- Cooked French fries – You can’t have saltado without French fries! Grab cooked fries from your favorite fast-food restaurant or buy the ones from the freezer section and cook them up before adding to the sauce. They will soften in the sauce and soak up all those delicious flavors!
- Vegetables – In addition to the squash you’ll need a red onion, cherry tomatoes and a serrano or jalapeno pepper.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Squash Saltado:
- Get the fries: Grab fries from the fast food drive-thru! It makes this recipe SO much easier and quicker to make!
- Roast squash: Cut squash into slices then roast with olive oil, salt and pepper until softened, then set it aside.
- Making the stir fry: In a medium-skillet caramelize onion wedges and cherry tomatoes for 2- 3 minutes per side. Add in the jalapeno pepper, garlic, ground cumin, tomato paste and soy sauce. Mix to combine then add in beer. Bring the sauce to a simmer, cooking until it has thickened.
- Assemble and serve: Add the roasted squash to the sauce along with the french fries mixing together. Serve over rice topped with fresh herbs.
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.
Recipe FAQs
Squash saltado is a vegetarian version of Lomo Saltado, which is a traditional Peruvian dish influenced by the Chinese/Cantonese community of Peru. It’s basically a stir fry made with beef tossed with tomatoes, onions, and fries served over rice. This recipe is vegetarian so I swapped out the beef for roasted squash!
Absolutely! You make this recipe up until it’s time to add the fries. Allow it to cool completely then store in the fridge for up to 5 days or in the freezer for several weeks. When you are ready to serve, heat over the stove on low heat then add in your cooked fries!
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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.
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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.
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Add the squash slices to the skillet along with the french fries. Mix in and toss together. Serve on a bed of rice.
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.
Serving: 4g | Calories: 118kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 800mg | Potassium: 933mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3172IU | Vitamin C: 33mg | Calcium: 84mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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