Butternut Squash Mostarda

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Extra-virgin olive oil
  • 1 red onion, cut into 1/4-inch dice
  • 1/2 teaspoon crushed red pepper
  • Kosher salt
  • 4 cups butternut squash, cut into 1/2-inch dice
  • 1 cup dried cranberries
  • 1 cup sugar
  • 1/2 cup champagne vinegar
  • 1 orange, peel removed in strips with a veggie peeler and cut into 1/4-inch dice
  • 2 tablespoons mustard seeds
  • 1 tablespoon dried mustard powder
  • 1/2 bunch fresh chives, finely chopped
  • Mustard oil, for drizzling
Directions

Coat a large straight-sided saute pan with olive oil. Add in the red onions, crushed red pepper, and season with salt. Bring the pan to a medium heat and cook the onions until they are soft and aromatic, 7 to 8 minutes.

Add in the squash, dried cranberries, sugar, champagne vinegar, orange zest, mustard seeds, mustard powder, and season with salt. Stir to combine. Add 1 cup of water and bring to a boil and then reduce to a simmer. Cover and simmer for 10 minutes. Remove the lid and cook another 15 minutes, stirring the squash frequently until the liquid has evaporated and the squash is a chutney-like consistency. Check to make sure the squash is cooked through and soft but can still hold its shape. Stir in chives and drizzle with mustard oil.


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