Butternut Squash with Green Chile and Mustard Seeds

Butternut Squash with Green Chile and Mustard Seeds Recipe
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.

Yield:

Serves 8

Recipe from

Nutritional Information

Calories 56
Caloriesfromfat 21 %
Protein 1.1 g
Fat 1.3 g
Satfat 0.2 g
Carbohydrate 12 g
Fiber 2 g
Sodium 4.1 mg
Cholesterol 0.0 mg

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)

Preparation

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.

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.

Note: Nutritional analysis is per serving.

Note:

October 2008
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