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.