December 7, 2008

Butternut Squash side dish

Hmm, Thanks giving was just over two weeks back but the memories of that day still linger strong--- food, family, friends, joy and love! This recipe is from the "Sunset" magazine, Nov 2008 edition. Someone gave us a free subscription to this magazine, and ever since we have loved browsing through the recipes and noting them all down. Since it is holiday seasons and butternut squash is a holiday vegetable, it couldn't be a better time to post this holiday favorite of ours.


2 packs of store bought cut butternut squash
1/2 tsp mustard seeds
2 tsps finely chopped garlic
2 tsps finely chopped corainder
1 big serrano chilly, chopped lengthwise
2 tbsps olive oil

Method:Heat oil in a pan. add the mustard seeds. When they begin to pop, add garlic and chilly. Fry for 2 mins. Add the butternut squash, 1/4 cup water. Mix well. Cover and cook on a medium flame till done. Add salt and garnish with coriander leaves. Mix well. Serve hot with roasted turkey and baked potatoes9 that's how we had it on thanksgiving!).


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