Butternut Squash with Green Chile and Mustard Seeds

Ingredients

• 0.5 teaspoon brown mustard seeds 
• 2 lbs butternut squash peeled seeded cut into 1-in. cubes
• 3  garlic cloves finely chopped
• 8 servings salt 
• 1  serrano chile halved seeded thinly sliced
• 2 teaspoons vegetable oil 

Equipment

• frying pan

Directions

1. Pour oil and mustard seeds into a large frying pan. Cook over medium-high heat, covered, until seeds finish popping, about 1 minute.
2. Add garlic and chile and cook, stirring, until garlic just starts to brown, about 1 minute.
3. Add squash and stir to coat.
4. Add 1/2 cup water, cover, and cook until squash is tender to the bite, 20 to 25 minutes.
5. Sprinkle with salt to taste and garnish with cilantro if you like.