Jean Immerwahr’s Squash and Coconut

Serves 4

Time: 45 minutes

1 lb fresh squash, cut in 2” chunks

1/2 tsp sugar

1/2 tsp mustard seeds, preferably black

1/2 - 2/3 dessicated coconut

1 tbsp oil or margarine

Salt to taste


1.  Cook squash in covered pan with very little water until just tender.  Add salt to taste and sugar.

2.  Heat oil in small pan.  Add mustard seeds, cover quickly and shake over flame until they start popping.

3.  Add mustard seeds and coconut to squash, toss lightly, serve hot.