Butternut Squash with Green Chile is a very easy-to-make squash dish with a little “zip.” It is a fast and delicious accompaniment to any simply grilled, broiled, or roasted meat dish that you would like to serve it with.
I am a big fan of butternut squash and use it a lot in my cooking. This squash is much sweeter than other winter varieties. Butternut Squash can be baked, mashed, pureed, steamed, simmered, or stuffed and can replace Sweet Potatoes in most recipes.
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- 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
- Cilantro leaves, chopped (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.
Sources: I have slightly adapted this butternut squash recipe from Sunset Magazine, October 2008. Photo: Leigh Beisch; Styling: Dan Becker.