Photo: Butternut Squash Mostarda Recipe
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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By lswallow
Concord, CA
on October 18, 2012
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One word: OUTSTANDING!!! This is a great recipe. It makes a really good side-dish for fish or chicken. You can prepare almost to the end, put on the back of the stove and then finish when you are ready. It also refrigerates and reheats. [Hint: Mustard Oil - Check out an Indian grocery. They will have it. Not expensive.] I will definitely do this dish again. Everyone loved it - including my fussy cook-type friends.
By bariatricfoodie
Abingdon, MD
on October 10, 2011
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this was so good! i made it with the poached salmon and it really jazzed it up....kind of a sweet/tangy flavor.
first time i ever had butternut squash and i must say, it was not easy to cut at all. but the finished product was fabulous!! hubby and daughter both loved it. this recipe is a keeper!
Chef Anne, you are my hero!!!
By noodlesandstuff
on June 18, 2011
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I made this in conjunction with a trout meuniere [using Anne's sole recipe], and placed on top of that fish it was amazingly good. I highly recommend this to go with any fish dish.
I might put a bit less cranberries in next time, but I don't think I could enjoy fish more than with this sweet addition.
I couldn't find mustard oil but it didn't matter.
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