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.
Butternut Squash with Green Chile Recipe: https://whatscookingamerica.net/Vegetables/BakedButternutGreenChile.htm