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.

Yield: Serves 8
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 21%
  • Protein: 1.1g
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Carbohydrate: 12g
  • Fiber: 2g
  • Sodium: 4.1mg
  • Cholesterol: 0.0mg

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. 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. 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.
  3. Note: Nutritional analysis is per serving.
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