Butternut Squash With Ginger, Rosemary And Toasted Mustard Seeds

1. 1

   Heat the coconut oil in a large skillet and add in the black mustard seeds and wait until the seeds begin to crackle. Add in the ginger and garlic and saute for 1 minute.

2. 2

   Add in the butternut squash with the salt and mix well. Cover and cook the mixture on medium low heat for about 5 to 7 minutes until the squash is tender.

3. 3

   Garnish with the rosemary and sprinkle with lemon juice before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.