Butternut Squash Mostarda
Ingredients
- Extra-virgin olive oil
- 1 red onion, cut into 1/4-inch dice
- 1/2 teaspoon crushed red pepper
- Kosher salt
- 4 cups butternut squash, cut into 1/2-inch dice
- 1 cup dried cranberries
- 1 cup sugar
- 1/2 cup champagne vinegar
- 1 orange, peel removed in strips with a veggie peeler and cut into 1/4-inch dice
- 2 tablespoons mustard seeds
- 1 tablespoon dried mustard powder
- 1/2 bunch fresh chives, finely chopped
- Mustard oil, for drizzling
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