A sweet and tangy fruit and vegetable condiment flavored with whole grain mustard.
1 tablespoon walnut oil
1 medium butternut squash, peeled, seeded, and medium diced
1 medium shallot, peeled, halved, and sliced
1 cup white balsamic vinegar
1/2 cup cane sugar
1/4 cup California walnuts, roughly chopped
1/4 cup golden raisins
2 tablespoons red wine vinegar
1/2 tablespoon yellow mustard seeds
1/2 tablespoon brown mustard seeds
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
2 bay leaves
1 cinnamon stick
1 tablespoon whole grain mustard
Heat oil in a large sauce pot over medium heat. Add shallots and butternut squash and cook for 5 minutes until squash is slightly tender, stirring occasionally.
Add all remaining ingredients except mustard and bring to a simmer, cook for 10 minutes, then remove from heat.
Stir in whole grain mustard and let stand 15 minutes. Remove bay leaves and cinnamon stick before serving.
Note:
This may be prepared well in advance and will keep for 14 days in refrigerator in a covered container.
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