Instructions:

Yield: 4 servings

2 tbsp Mustard oil
1/2 tsp Black mustard seeds
1 tsp Green chile, seeded & minced
1/2 tsp Turmeric
2 cup Butternut squash, cooked & mashed
1/2 tsp Salt
3 tbsp Lime juice
Rice, cooked
Green chile, slivered

Heat oil over low heat & fry the mustard seeds. As soon as the seds start to pop, add chile & turmeric. Stir a few times. Add squash & salt. Fry for 2 minutes, stirring often. Remove from heat. Blend in lime juice. Serve a small amount over plain boiled rice garnished with slivered green chiles.