Butternut squash is the queen bee of winter squash. Why does everyone love it so? Color and taste, to be sure, but its rind is also easier to cut through and peel than many squashes, and its texture less fibrous or stringy. In short, it's the gateway squash, the squash for people who aren't so sure they like squash. This stir-fry takes full advantage of butternut squash's sweetness, and leaves its luscious texture intact, ready to savor.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 1 medium butternut squash or 1 bag cubed squash (about 2 lbs.)
- 1 Tbsp. vegetable or grapeseed oil
- 1 tsp. brown mustard seeds
- 3 cloves garlic, finely chopped
- 2-inch piece ginger, peeled and finely shredded
- 1/2 tsp. salt
- 1/4 cup chopped cilantro (optional)
Preparation:
- Halve squash lengthwise. Scoop out seeds, cut off and discard rind, and chop squash into bite-size pieces. Set aside.
- In a large frying pan or pot, heat oil over medium-high heat. Add mustard seeds, cover, and cook until you hear them "pop," about 2 minutes. Add garlic and ginger and cook, stirring, until opaque and fragrant, about 2 minutes.
- Add squash, salt, and 1/2 cup water. Stir to combine, cover, and cook, stirring occasionally, until squash is tender, about 15 minutes. Add additional water if necessary to keep squash from sticking to the pan.
- Add cilantro, if you like, and stir to combine.
Makes 4 to 6 servings of Butternut Squash Stir-Fry With Mustard Seeds.
