This squash was made with the last squash from our garden last year. I wanted to treat it simply, compliment it sweetness and give it just enough pop to make sure that it was memorable. I cooked this in coconut oil which also added a nice depth of flavor to this simple recipe. —Rinku Bhattacharya /Spice Chronicles
What You'll Need
black mustard seeds
minced fresh ginger
cloved minced garlic
butternut squash, cubed small
Salt to taste
finely chopped rosemary
fresh lemon juice
Heat the coconut oil in a large skillet and add in the black mustard seeds and wait until the seeds begin to crackle. Add in the ginger and garlic and sauté for 1 minute.
Add in the butternut squash with the salt and mix well. Cover and cook the mixture on medium low heat for about 5 to 7 minutes until the squash is tender.
Garnish with the rosemary and sprinkle with lemon juice before serving.