This article introduces a recipe for a roasted butternut squash Sichuan stir-fry. It combines the sweetness of roasted squash with the spicy kick of Sichuan pepper for a flavorful dish. The recipe includes easily accessible vegetables like broccolini and red bell peppers, but other vegetables can be added based on personal preference. The article also explains the taste of Sichuan pepper, which offers a numbing and tingling sensation along with citrusy and woody flavors. It concludes by emphasizing the versatility and creativity in making this stir-fry.
