Butternut Squash Mostarda

Name: Butternut Squash Mostarda
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 946 milliliters butternut squash, cut into 1/2-inch dice; 118 milliliters champagne vinegar; 1 teaspoons crushed red pepper; 237 milliliters dried cranberries; 1 bunches fresh chives, finely chopped; 8 servings Kosher salt; 8 servings Mustard oil, for drizzling; 1 Tbsp dried mustard powder; 2 Tbsps mustard seeds; 8 servings Extra-virgin olive oil; 1 orange, peel removed in strips with a veggie peeler and cut into 1/4-inch dice; 1 red onion, cut into 1/4-inch dice; 237 milliliters sugar

You can never have too many side dish recipes, so give Butternut Squash Mostardan a try. Watching your figure? This gluten free and vegan recipe has 338 calories, 2g of protein, and 16g of fat per serving. This recipe serves 8. Head to the store and pick up butternut squash, mustard oil, orange, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Coat a large straight-sided saute pan with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Red Pepper Flakes

Red Onion

Onion

Salt

Equipment you will use

Frying Pan

Add in the squash, dried cranberries, sugar, champagne vinegar, orange zest, mustard seeds, mustard powder, and season with salt. Stir to combine.

Ingredients you will need

Champagne Vinegar

Dried Cranberries

Mustard Powder

Mustard Seeds

Orange Zest

Squash

Sugar

Salt

Add 1 cup of water and bring to a boil and then reduce to a simmer. Cover and simmer for 10 minutes.

Ingredients you will need

Water

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.

Ingredients you will need

Mustard Oil