Photo: Leigh Beisch; Styling: Dan Becker.
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 Seeds
Recipe Type:
Squash,
Garlic,
Chile
Pepper
Yields: 8 servings
Prep time: 15 min
Cook time: 25 min
Ingredients:
2 teaspoons olive oil or vegetable oil
1/2 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)
Preparation:
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.
