Butternut squash mustard
WHAT WE WANT to do here is take something you would naturally pop into your shopping trolley without too much thought and get you making it from scratch. There’s a lot of satisfaction to be had in creating something that you’d previously outsourced to the commercial food industry.
BUTTERNUT SQUASH MUSTARD
MAKES 1 CUP / PREPARATION 10 MINUTES / COOKING 45 MINUTES
Perhaps a bit quirky, but this take on classic hot-dog mustard really hit the spot for us. The sweetness of the butternut melding with the hot mustard and sharp vinegar creates a very versatile and balanced condiment.
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
1 teaspoon table salt
½ teaspoon smoked paprika
55g yellow mustard powder
250ml water
150g cooked, mashed butternut squash
(we used roasted)
125ml white wine vinegar
Whisk together the dry ingredients and water in a small saucepan. Place over a low-medium heat and cook for 40 minutes, stirring frequently until a thick, loose paste has formed. Remove from the heat and stir in the mashed butternut until well combined. Return to a low heat and gradually whisk in the vinegar. Taste and adjust the heat to your liking – if you’re after a more fiery kick add more cayenne pepper Remove from the heat and set aside to cool before serving. Store in a sealed jar in the refrigerator.
CHEESY MUSTARDY JERUSALEM ARTICHOKE GRATIN
Thinly slice Jerusalem artichokes and layer into an oven dish. Whisk 1-2 tablespoons butternut squash mustard into cream with grated cheddar and plenty of cracked pepper. Pour over Jerusalem artichokes. Bake at 180℃ until cooked through and golden on top.
MUSTARD-SPIKED PUMPKIN & ONION SOUP
Roast together wedges of seasoned pumpkin with roughly chopped white onions and a few cloves of garlic until tender. Add to a pot of vegetable stock with a dollop of butternut squash mustard and a dash of apple cider vinegar. Simmer for 10 minutes, then whizz until smooth.
MUSTARD, HONEY & LIME DRESSING
For a zingy dressing for leaves or roasted kūmara, whisk together 2 tablespoons butternut squash mustard, 1 tablespoon honey, 1 tablespoon cracked black pepper and the juice of 3 limes.
MUSTARD & PICKLE SPECIAL SAUCE
Finely dice two gherkins and stir through 1 cup of good-quality mayonnaise with the juice of half a lemon. Add a teaspoon of smoked paprika and 2-3 tablespoons butternut squash mustard. This sauce works well in burgers or as a dip for deep-fried delights, such as the cauliflower shown here .