Butternut Squash With Green Chile And Mustard Seeds

• 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)

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.
3. Note: Nutritional analysis is per serving.

vegetable oil, brown mustard seeds, garlic, serrano chile, butternut squash, salt, cilantro

Taken from www.myrecipes.com/recipe/butternut-squash-with-green-chile-mustard-seeds (may not work)