Butternut Squash with Green Chile and Mustard Seeds

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

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.

Nutritional Information

Calories:

56 (21% from fat)

Protein:

1.1g

Fat:

1.3g (sat 0.2)

Carbohydrate:

12g

Fiber:

2g

Sodium:

4.1mg

Cholesterol:

0.0mg