Walnut, Golden Raisin, and Butternut Squash Mostarda

By Chef Todd Richards
Total Time
55 Mins
Serves
50
Serving Size
1 tablespoon

DESCRIPTION

A sweet and tangy fruit and vegetable condiment flavored with whole grain mustard.

Prep Time
25 Mins
Cook Time
30 Mins
Total Time
55 Mins
Calories
25
Total Fat
5
Saturated Fat
0
Polyunsaturated Fat
0.477
Monounsaturated Fat
0.153
Cholesterol
0
Sodium
0
Carbohydrates
5
Dietary Fiber
0
Total Sugars
3
Protein
0
Vitamin D
0
Calcium
8
Iron
0
Potassium
50

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

  1. 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.
  2. Add all remaining ingredients except mustard and bring to a simmer, cook for 10 minutes, then remove from heat.
  3. Stir in whole grain mustard and let stand 15 minutes. Remove bay leaves and cinnamon stick before serving.
  4. Note:
    This may be prepared well in advance and will keep for 14 days in refrigerator in a covered container.