Kabocha Squash Mostarda
Ingredients
- 2 pounds kabocha squash, diced, about 3 cups
- 1 tablespoon olive oil
- 2 tablespoons mustard seeds
- 3 teaspoons mustard powder
- 1 apple, cored and diced, about 1 cup
- ½ cup diced purple onion
- 1 1-inch piece of ginger, peeled and minced, about 1 tablespoon
- ½ cup dried cranberries
- ¾ cup sugar
- 1 cup apple cider vinegar
- 1 cup water
- 1 2-inch cinnamon stick
- 1 teaspoon salt
Instructions
- Serves 8–10 Cut the squash in half, scoop out the seeds and discard, then peel and dice the squash into ¼-inch cubes. In a large Dutch oven or heavy-bottomed pan, heat the olive oil over medium heat. Toast the mustard seeds in oil for 1 minute, then add the remaining ingredients. Cover and gently simmer for 15 to 20 minutes. Remove the lid and simmer over medium-low heat for 30 to 45 minutes until most of the liquid is gone; the squash should be tender but keep its shape, and the mixture should have a jam-like consistency. Remove the cinnamon stick with a slotted spoon. Let the mostarda cool to room temperature. Transfer to Mason jars and store in the fridge for up to 1 month. Serve with crusty bread or sharp cheese, or serve over your favorite roasted protein. Edible Michiana original recipe
