Butternut Squash with Green Chile and Mustard Seeds
Photo: Leigh Beisch; Styling: Dan Becker
Yields Serves 8
Time: 30 minutes. A fast, fun accompaniment to any simply grilled, broiled, or roasted meat. We particularly like it with a rotisserie chicken, some crusty bread, and Greek-style yogurt on the side. Save time and effort by using a 2-lb. bag of precut butternut squash.

How to Make It

Step 1
1

Pour oil and mustard seeds into a large frying pan. Cook over medium-high heat, covered, until seeds finish popping, about 1 minute. Add garlic and chile and cook, stirring, until garlic just starts to brown, about 1 minute.

Step 2
2

Add squash and stir to coat. Add 1/2 cup water, cover, and cook until squash is tender to the bite, 20 to 25 minutes. Sprinkle with salt to taste and garnish with cilantro if you like.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 2 teaspoons vegetable oil
 1/2 teaspoon brown mustard seeds
 3 garlic cloves, finely chopped
 1 serrano chile, halved, seeded, and thinly sliced
 1 medium butternut squash (about 2 lbs.), peeled, seeded, and cut into 1-in. cubes
  Salt
  Chopped cilantro (optional)

Directions

Step 1
1

Pour oil and mustard seeds into a large frying pan. Cook over medium-high heat, covered, until seeds finish popping, about 1 minute. Add garlic and chile and cook, stirring, until garlic just starts to brown, about 1 minute.

Step 2
2

Add squash and stir to coat. Add 1/2 cup water, cover, and cook until squash is tender to the bite, 20 to 25 minutes. Sprinkle with salt to taste and garnish with cilantro if you like.

Step 3
3

Note: Nutritional analysis is per serving.

Butternut Squash with Green Chile and Mustard Seeds