Butternut Squash with mustard seeds and fried leeks!
Well, I ate this too quickly to take a photo, but it was delightful (and looked pretty too! Stupid being too hungry to stop and take a photo!). It was also incredibly easy to put together. The hardest thing about this recipe, and all recipes involving butternut squash, is preparing the squash. Peeling and getting rid of the seeds and goo and chopping butternut squash can be a full-on workout for me. (If you know me, you’ll also know that I insist on using ridiculously small knives for jobs that would be easily handled by a big knife. I just don’t trust myself with a big unwieldy knife; I like my fingers way too much.)
On to the recipe! The original recipe is from Sunset magazine (and they have a pretty picture!), but I have changed it a bit, mostly based on what I had in my kitchen at the time. I’m sure their version is extra good, but my easy version is really good too.
- 1 butternut squash, peeled and cubed
- 1 tsp yellow or brown mustard seeds (I used yellow)
- 2 tsp vegetable oil
- 2 or 3 garlic cloves, minced
- A few shakes of crushed red pepper flakes (this is because I was too lazy to go to the store for a serrano chile)
- 1/2 cup water
Add the oil and mustard seeds to a big skillet, turn to medium heat, and cover. The mustard seeds will start to pop. Once they’re done popping (about 1 minute), remove the cover and add the garlic. Cook for about 2 more minutes, careful not to let the garlic burn. Add the squash and stir everything up. Make sure all the squash gets coated with some oil, garlic, and mustard seeds. After about 1 or 2 more minutes, add the water to the pan and cover. Cook for about 20 minutes; when done the squash will be fork tender.
Oh! I almost forgot I made fried leeks to garnish this dish and I highly recommend you do this! I want to eat fried leeks on everything for the rest of my life.
- 1 big leek
- 1 or 2 tbsp vegetable or olive oil
Wash the leek well and slice. Heat the oil over medium high heat in a skillet. When hot, add the leek slices. Cook, stirring occasionally, for about 10 minutes until the leeks are brown but not burned. Drain on paper towels and sprinkle with salt. Eat on everything! (This recipe courtesy of Marky Mark Bittman, obviously.)
