Butternut Squash with Green Chile
and Mustard Seeds
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I've slightly adapted this recipe from Sunset Magazine, October 2008. This is a very easy-to-make squash dish with a little "zip." A fast and delicious accompaniment to any simply grilled, broiled, or roasted meat. Learn about Squash Hints, Tips, and Information, and more delicious Squash Recipes. Butternut Squash with Green Chile and Mustard Seeds1/2 teaspoon brown mustard seeds 3 garlic cloves, finely chopped 1 chile pepper, halved, seeded, and thinly sliced 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes 1/2 cup water Coarse salt Chopped cilantro leaves (optional) In a large frying pan over medium-high heat, add oil and mustard seeds. Cook over medium-high heat, covered, until seeds finish popping, approximately 1 minute. Add garlic and chile pepper and continue cooking, stirring, until garlic just starts to brown, about 1 minute. Add squash cubes and stir to coat. Add 1/2 cup water, cover, and cook until squash is tender to the bite, approximately 20 to 25 minutes. Sprinkle with salt to taste and garnish with chopped cilantro leaves if you like. Makes 8 servings.
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