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Butternut Squash Mostarda Recipe

Butternut Squash Mostarda

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Average Rating:

Total Reviews: 6

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  • 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.

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  • 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!!!

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  • 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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  • 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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  • on April 01, 2011

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    SO flavorful!!! Well done, Chef!

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  • on January 14, 2011

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    This was awesome...I will do it more as a chutney next time. I didnt care for it with salmon however with a good pork tenderloin, AMAZING!

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