1 stick of butter, tempered

½ teaspoon organic brown mustard seed

¼ teaspoon organic turmeric

¼ teaspoon organic 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.