Butternut Squash with Green Chile and Mustard Seeds
Photo: Leigh Beisch; Styling: Dan Becker
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.
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