Spiced butternut squash and ginger relish
This spiced butternut squash and ginger relish combines the natural sweetness of squash with ginger and red pepper for a zesty condiment. Perfect for enhancing sandwiches or roasted meats, it’s easy to make and store.
Cook time 0 min
Prep time 130 min
Ingredients:
1/2 tsp salt1 tsp ginger
2 squashes
1/4 cup sugar
1/4 tsp red pepper (spice)
1/2 cup vinegar
3/4 cup onion
Spiced butternut squash and ginger relish is a flavorful condiment that balances the sweetness of butternut squash with the zesty kick of ginger and red pepper. This relish pairs wonderfully with a variety of dishes, bringing a refreshing and spicy twist to your meals. Follow this guide to create a delicious relish that you can enjoy with sandwiches, roasted meats, or as a standalone snack.
Instructions:
- Begin by peeling the butternut squashes. Cut them in half and scoop out the seeds. Dice the squash into small, uniform cubes for even cooking.
- In a large pot or Dutch oven, combine the diced butternut squash, chopped onion, grated ginger, salt, sugar, ground red pepper, and vinegar.
- Place the pot over medium-high heat. Stir the mixture gently to ensure all ingredients are well combined.
- Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer. Cook the mixture for about 30-35 minutes, stirring occasionally, until the squash is tender and the liquid has reduced to a thick, relish-like consistency.
- Taste the relish and adjust the seasoning if necessary. You can add more salt or sugar based on your preference.
- Once cooked to your desired consistency, remove the pot from heat. Allow the relish to cool to room temperature.
- Transfer the cooled relish into sterilized jars. Seal tightly and refrigerate.
Your spiced butternut squash and ginger relish is now ready to be enjoyed! This versatile and flavorful condiment can enhance various dishes, adding a touch of sweetness and spice. Store it in an airtight container in the refrigerator and relish the taste whenever you want to add a little zing to your meals.
Spiced butternut squash and ginger relish FAQ:
The butternut squash is done when it is tender and easily pierced with a fork. It should have a soft texture and the liquid should have reduced to a thick, relish-like consistency.
Yes, you can substitute fresh ginger with ground ginger if necessary, using about 1/3 the amount. For the red pepper, you can adjust the spiciness by using less or substituting with pepper flakes, but keep in mind that it may alter the flavor slightly.
Store the relish in sterilized jars in the refrigerator. When sealed tightly, it can last up to two weeks in the fridge.
You can use white vinegar or apple cider vinegar for this recipe. Both will provide a nice acidity that balances the sweetness of the squash.
Yes, this relish can be made ahead of time and stored in the refrigerator. It often tastes even better after the flavors have had time to meld for a day or two.
Cooking Tips:
- 1. Make sure to finely chop the butternut squash to ensure a smooth consistency in your relish.
- 2. Simmer the relish on low heat to allow the flavors to meld together perfectly.
- 3. Stir the mixture occasionally to prevent it from sticking to the pan.
- 4. Adjust the amount of red pepper to suit your spice preference.
- 5. If you prefer a sweeter relish, you can increase the amount of sugar slightly.
- 6. Allow the relish to cool completely before storing it in an airtight container to maintain its freshness and flavor.
Nutrition Facts
4 ServingsCalories 150kcal
Protein 2.23g
Carbohydrates 36g
Fiber 7g
Sugar 22g
Fat 0.88g
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