Difficulty: Easy - for beginners
Serves: 12 servings
Dietary guidance: v v n g
Extra-virgin olive oil
1 red onion, cut into 1/4-inch dice
1/2 teaspoon crushed red pepper
4 cups butternut squash, cut into 1/2-inch dice
1 cup dried cranberries
1/2 cup 25-Star white balsamic 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
Chive olive oil, for drizzling
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, white balsamic 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 olive oil.