Butternut Squash Mostarda (Anne Burrell) Recipe

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Butternut Squash Mostarda (Anne Burrell)
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Ingredients:

Directions:

  1. 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.
  2. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 208.44 Kcal (873 kJ)
Calories from fat 9.52 Kcal
% Daily Value*
Total Fat 1.06g 2%
Sodium 34.15mg 1%
Potassium 383.28mg 8%
Total Carbs 51.48g 17%
Sugars 35.51g 142%
Dietary Fiber 3.78g 15%
Protein 1.77g 4%
Vitamin C 21.4mg 36%
Vitamin A 0.9mg 31%
Iron 1.4mg 8%
Calcium 58.3mg 6%
Amount Per 100 g
Calories 118.13 Kcal (495 kJ)
Calories from fat 5.4 Kcal
% Daily Value*
Total Fat 0.6g 2%
Sodium 19.35mg 1%
Potassium 217.22mg 8%
Total Carbs 29.17g 17%
Sugars 20.13g 142%
Dietary Fiber 2.14g 15%
Protein 1g 4%
Vitamin C 12.1mg 36%
Vitamin A 0.5mg 31%
Iron 0.8mg 8%
Calcium 33mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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