1 stick of butter, tempered

½ teaspoon mustard seed

¼ teaspoon turmeric

¼ teaspoon ground cumin

¼ teaspoon salt

1 butternut squash peeled and sliced



Mix the softened butter with ground turmeric, cumin, whole mustard seed and salt. Pan fry or steam squash. Toss the squash with half of the spiced butter or line a platter with butter and lay warm butternut on top.  Remaining butter will last up to a month in the refrigerator. 



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