Butternut Squash with Ginger, Rosemary and Toasted Mustard Seeds

By Rinku Bhattacharya /Spice Chronicles
October 2, 2016
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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
  1. 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.
  2. 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.
  3. Garnish with the rosemary and sprinkle with lemon juice before serving.

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