Butternut Squash Mostarda (Anne Burrell) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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:
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.
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