Butternut Squash Mostarda

Ingredients

  • 1 red onion, cut into ¼-inch dice
  • ½ teaspoon crushed red pepper
  • 4 cups butternut squash, cut into ½-inch dice
  • 1 cup dried cranberries
  • 1 cup sugar
  • 1 orange, peel removed in strips with a veggie peeler and cut into ¼-inch dice
  • 2 tablespoons mustard seeds
  • + 6 more ingredients
    • ½ bunch fresh chives, finely chopped
    • Mustard oil, for drizzling
    • Extra-virgin olive oil
    • Kosher salt
    • ½ cup champagne vinegar
    • 1 tablespoon dried mustard powder

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.

View full recipe at SpringPad

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