Winter Squash Mostarda

This is a sweet and spicy condiment that preserves the best flavors of winter squash.

This recipe is traditionally served with hard cheeses in the autumn but is equally delicious with roasted pork and duck. The original medieval recipes call for a spicy mustard oil which is hard to find. Here we use brown mustard seeds and an extra hit of dried mustard powder for a similar flavor. *Note that the recipe requires that the main ingredients sit overnight before cooking.

Ingredients of Winter Squash Mostarda being poured into small mason jar.
zest of one lemon
2 cupspeeled, seeded, and diced winter squash (1/4”)
1 cupdiced apple (1/4”) or quince if you can get it!
5 tbspsugar
1/4 cupapple cider or red wine vinegar
1 1/2 tbspsbrown mustard seeds
1/4 cup water
1/2 cupraisins plumped in ½ cup warm water
1/2 tspdried mustard powder

Combine the lemon zest, squash, apple, sugar, and vinegar in a bowl and let sit overnight in the refrigerator. Combine the mustard seed with the ¼ cup water in a small bowl and let sit overnight in the refrigerator.

Mustard seeds and water being mixed in bowl.

The next day, combine the squash mixture and mustard seeds with the plumped raisins and the remaining ingredients in a saucepan. Bring to a boil, turn down the heat, and let simmer gently for 20-30 minutes or until the squash and apples are tender and the liquid is reduced and syrupy.

Winter Squash Mostarda ingredients being mixed in pot over stove.

Spoon the cooked mixture into clean glass jars and refrigerate up to 2 weeks. 

Winter Squash Mostarda in a mason jar.