Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

Gallery

Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary

Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

56 calories; calories from fat 21%; protein 1.1g; fat 1.3g; saturated fat 0.2g; carbohydrates 12g; fiber 2g; sodium 4.1mg.
Advertisement