Kabocha Squash
When the air gets crisp and leaves begin to fall, my mind’s eye shifts to warm images of steaming soup, squash and root vegetables baked until soft and golden, and plenty of meals shared with family a...
Mostarda, most commonly known as “mostarda di frutta,” is a mustard and fruit condiment from Northern Italy traditionally served with a feast of mixed boiled meats. Our version features kabocha squash and is the perfect addition to a cheese or charcuterie board to create a quick and memorable appetizer.
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
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