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Prep Time: 15 Minutes
Yields: 4-6 Servings

Butternut squash is easy to cook with because of the softer rind and dense texture.  This recipe takes advantage of its sweet taste while adding a little spice.

1 medium butternut squash
1 tbsp vegetable oil
1 tsp brown mustard seeds
3 cloves garlic, peeled, finely chopped
ginger (2-inch piece), peeled, finely shredded
½ tsp salt
½ cup water
¼ cup chopped cilantro

Cut squash in half lengthwise.  Scoop out seeds, remove and discard rind then chop into 2-inch cubes. Set aside. In a large sauce pan, heat oil over medium-high heat. Add mustard seeds, cover and cook 2 minutes or until you hear them “pop.” Add garlic and ginger and cook 2 minutes until opaque and fragrant, stirring often. Add squash, salt and ½ cup water, stirring to combine. Cover and continue to cook over medium-high heat, stirring occasionally, 12–15 minutes or until squash is tender. Add additional water if necessary to prevent squash from sticking.  





















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