Butternut Squash Mostarda

Ingredients

• 4 cups butternut squash cut into 1/2-inch dice
• 0.5 cup champagne vinegar 
• 0.5 teaspoon pepper red crushed
• 1 cup cranberries dried
• 0.5 bunch chives fresh finely chopped
• 8 servings kosher salt 
• 8 servings mustard oil for drizzling
• 1 tablespoon ground mustard dried
• 2 tablespoons mustard seeds 
• 8 servings olive oil extra-virgin
• 1  cranberry-orange relish with a veggie peeler and cut into 1/4-inch dice
• 1  onion red cut into 1/4-inch dice
• 1 cup sugar 

Equipment

• frying pan

Directions

1. Coat a large straight-sided saute pan with olive oil.
2. Add in the red onions, crushed red pepper, and season with salt. Bring the pan to a medium heat and cook the onions until they are soft and aromatic, 7 to 8 minutes.
3. Add in the squash, dried cranberries, sugar, champagne vinegar, orange zest, mustard seeds, mustard powder, and season with salt. Stir to combine.
4. Add 1 cup of water and bring to a boil and then reduce to a simmer. Cover and simmer for 10 minutes.
5. 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. Check to make sure the squash is cooked through and soft but can still hold its shape. Stir in chives and drizzle with mustard oil.