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Butternut Squash with Green Chile and Mustard Seeds

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.

Butternut Squash with Green Chile and Mustard Seeds

Photo: Leigh Beisch; Styling: Dan Becker
 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
  Chopped cilantro (optional)
Step 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

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

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Serves 8

Amount Per Serving
Calories 56Calories from Fat 21
% Daily Value *
Total Fat 1.3g2%

Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 4.1mg1%
Total Carbohydrate 12g4%

Dietary Fiber 2g8%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.