Butternut Squash Mostarda

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.