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
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Ingredients
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2 tablespoons
coconut oil
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1 teaspoon
black mustard seeds
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1 tablespoon
minced fresh ginger
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3
cloved minced garlic
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1.5 pounds
butternut squash, cubed small
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Salt to taste
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1 tablespoon
finely chopped rosemary
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1.5 tablespoons
fresh lemon juice
Directions
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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.
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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.
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Garnish with the rosemary and sprinkle with lemon juice before serving.
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