Walnut, Golden Raisin, and Butternut Squash Mostarda
Total Time
55 Mins
Serves
50
Serving Size
1 tablespoon
DESCRIPTION
A sweet and tangy fruit and vegetable condiment flavored with whole grain mustard.
Total Time
Prep Time
25 Mins
Cook Time
30 Mins
Total Time
55 Mins
Nutrition
Calories
25 cal
Total Fat
5 g
Saturated Fat
0 g
Polyunsaturated Fat
0.477 g
Monounsaturated Fat
0.153 g
Cholesterol
0 mg
Sodium
0 mg
Carbohydrates
5 g
Dietary Fiber
0 g
Total Sugars
3 g
Protein
0 g
Vitamin D
0 mcg
Calcium
8 mg
Iron
0 mg
Potassium
50 mg
Ingredients
- 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
Preparation
- 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.