Spicy Butternut Squash and Orange Relish


  • 1 cup sugar
  • 3 navel oranges
  • 1 tablespoon balsamic vinegar
  • 6 4- by 1-inch strips orange zest
  • 1 1 1/2-pound butternut squash
  • ¼ teaspoon dried hot red pepper flakes
  • 1 scallion
  • + 1 more ingredients
    • 1 cup water

Chop zest fine and in a small saucepan blanch in boiling water 1 minute. Drain zest in a fine sieve. Halve squash lengthwise and discard seeds. Peel squash and cut into 1/2-inch dice. In a saucepan bring water and sugar to a boil with red pepper flakes, stirring to dissolve sugar. Add squash and ...

View full recipe at Epicurious


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