Butternut Squash Mostarda
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 243
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 50
- Dietary Fiber
- 3
- Sugar
- 39
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 377
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
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.