Butternut Squash Mostarda Recipe

Name: Butternut Squash Mostarda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1880

kcal

Calories

187

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Extra-virgin olive oil, 1 red onion, cut into 1/4-inch dice, 1/2 teaspoon crushed red pepper, Kosher salt, and more.

Yes, Butternut Squash Mostarda falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Mostarda

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions