Butternut Squash with Ginger, Rosemary and Toasted Mustard

  So the calendar actually says March, the end of March really, so why I am not cooking asparagus and other cool spring stuff. The reality is that nature does not really work according to our timetable but rather on a clock of its own and this year has been too cold for the season to commence. Maybe just a little bit of time left on butternut squash with mustard seeds and rosemary.

My Winter Squash and Rosemary Story

Down to our last squash, which we had stored I did something that was a lot of fun with it. It was simple tossed up stir-fry mixing up a jumble of flavors just the way I like it. Well, the good news is that butternut squash brings to your table loads of potassium, fiber and Vitamin A. Not all cooking needs hours of thought and not all creations even those that I share here need loads of time to get together. The ginger and mustard seeds are complementary and paired with the natural sweetness of the squash, the rosemary with its distinct earthy notes was a wildcard that brought the simple stir-fry together. While I did manage to sneak in a little lime juice, I stayed away from adding my usual staple cilantro to the process.

Happiness and Anticipation

So, without much drama or ado here is this simple recipe from my kitchen table to yours. I have been working on my presentation for the New York Public Library. I have been oscillating between excitement and nervousness through the whole thing. NYPL is one of my favorite places to be, and, while it is just another presentation this one is special for me. So, think of color, sweetness and do say a wish for me as you try out this very simple recipe.