Makes: 6 servings
Saw this on Food Network. Recipe courtesy of Anne Burrell and it looked so good. Have been making for at least 5 years or more. It was always a lot of work due to how hard it is to cut the butternut squash. Today cut up in the frozen food section.
red onion, cut into 1/4-inch dice
crushed red pepper
butternut squash, cut into 1/2-inch dice
orange, peel removed in strips with a veggie peeler and cut into 1/4-inch dice
dried mustard powder
bunch fresh chives, finely chopped
Coat a large straight-sided saute pan with olive oil. 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.
Add in the squash, dried cranberries, sugar, champagne vinegar, orange zest, mustard seeds, mustard powder, and season with salt. Stir to combine. Add 1 cup of water and bring to a boil and then reduce to a simmer. Cover and simmer for 10 minutes. 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.
via Foodnet work Recipe courtesy of Anne Burrell