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Author Notes: 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
Serves 4 to 6
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 1 tablespoon minced fresh ginger
- 3 cloved minced garlic
- 1.5 pounds butternut squash, cubed small
- Salt to taste
- 1 tablespoon finely chopped rosemary
- 1.5 tablespoons 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.
- This recipe was entered in the contest for Your Best Savory (Winter) Squash Recipe