Butternut Squash Mostarda
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Crushed Red Pepper1 cup
Dried Cranberry1 cup
Sugar1 cup
Champagne Vinegar2 tbsps
Mustard Seed1 tbsp
Mustard Powder (dried)Directions:
1
Coat a large straight-sided saute pan with olive oil
2
Add in the red onions, crushed red pepper, and season with salt
3
Bring the pan to a medium heat and cook the onions until they are soft and aromatic, 7 to 8 minutes
4
Add in the squash, dried cranberries, sugar, champagne vinegar, orange zest, mustard seeds, mustard powder, and season with salt
5
Stir to combine
6
Add 1 cup of water and bring to a boil and then reduce to a simmer
7
Cover and simmer for 10 minutes
8
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
9
Check to make sure the squash is cooked through and soft but can still hold its shape
10
Stir in chives and drizzle with mustard oil