Butternut Squash With Ginger, Rosemary And Toasted Mustard Seeds

• 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 saute 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.

coconut oil, black mustard seeds, fresh ginger, garlic, butternut squash, salt, rosemary, lemon juice

Taken from food52.com/recipes/63648-butternut-squash-with-ginger-rosemary-and-toasted-mustard-seeds (may not work)