adapted from http://localfoods.about.com/od/fall/r/seedsquash.htm
1 medium butternut squash or 1 bag cubed squash (about 2 lbs)
1 T canola or other vegetable cooking oil
1 t brown mustard seeds
2-inch piece ginger, peeled and finely shredded
½ t salt
1 bunch collard greens, stemmed and chopped
¼ C chopped cilantro (optional)
- Halve squash lengthwise. Scoop out seeds, cut off and discard rind, and chop squash into bite-size pieces. Set aside.
- In a large frying pan or pot, heat oil over medium-high heat. Add mustard seeds, cover, and cook until you hear them “pop,” about 2 minutes. Add ginger and cook, stirring, until opaque and fragrant, about 2 minutes.
- Add squash, salt, and 1/2 cup water. Stir to combine, cover, and cook, stirring occasionally, until squash is tender, about 15 minutes. Add additional water if necessary to keep squash from sticking to the pan.
- Add collard greens in the final 5 minutes of cooking time.
- Add cilantro for garnish and stir to combine.