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 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.
By lilyangelrose C...
western Ky
on May 15, 2011
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Very tasty; went well with the poach salmon. I made curried rice since I am gluten intolerant & could not make it with the couscous type tomato dish. The only thing I would have done differently then the recipe suggests is to add the mustard seed and then the mustard powder with the oil before adding the liquid. Thank you!
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