butternut squash with green chile and mustard seeds

from sunset
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001842374

Time: 30 minutes.

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.

We particularly like it with Greek-style yogurt on the side.
Save time and effort by using a 2-lb. bag of precut butternut squash.
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