1 med. butternut squash (about 2 lbs.)1 Tbsp. vegetable or grapeseed oil 1 tsp. brown mustard seeds 2 stalks green garlic, finely chopped 2” piece ginger, peeled and finely shredded 1/2 tsp. salt 1/4 cup chopped cilantro (optional)

Halve squash lengthwise. Scoop out seeds, cut off & discard rind, & chop squash into bite-sized pieces. Set aside. In a lg. frying pan or pot, heat oil over med-high heat. Add mustard seeds, cover, & cook until you hear them "pop," about 2 mins. Add garlic & ginger & cook, stirring, until opaque & fragrant, about 2 mins. Add squash, salt, & 1/2 cup water. Stir to combine, cover, & cook, stirring occasionally, until squash is tender, about 15 mins. Add additional water if necessary to keep squash from sticking to pan. Add cilantro, if you like, & stir to combine. Makes 4 to 6 servings

By Molly Watson, About.com