4 cups butternut squash, peeled, deseeded and cut into 1/2 inch cubes
3 medium carrots, cut into 1/4 inch slices
2 cups fresh or frozen green beans
2 cups frozen corn
2 cups sliced mushrooms
1 teaspoon rosemary
1 teaspoon ground sage
1 teaspoon thyme
Steam the vegetables until tender, mix in a bowl with seasonings. Set aside.
1/3 cup low-sodium soy sauce
1/3 cup vegetable broth
1/4 cup unsulphured molasses
1 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon arrowroot powder
Combine all ingredients in a medium saucepan and cook over medium heat until thickened, about 5 minutes. Pour a small amount onto the vegetables and stir gently to combine. Add more sauce if desired. You may store the remainder in the refrigerator for about a week.
This is a really good combination of vegetables but the sauce makes it very special. The recipe is adapted from a recipe for a stir-fry in “the Forks Over Knives” cookbook and is simple to make.