Butternut Squash Relish with Toasted Seeds

Name: Butternut Squash Relish with Toasted Seeds
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Ingredients: 1 kg/2 lb 4 oz butternut squash; 1 tsp olive oil; 600 ml/21 fl oz/scant 2½ cups white wine vinegar; 200 g/7 oz cooking apples, peeled, cored and diced; 200 g/7 oz onions, diced; 100 g/3½ oz/heaped ¾ cup raisins; grated zest and juice of 1 orange; 200 g/7 oz/scant 1 cup granulated sugar; 1 tsp ground ginger; 1½ tsp ground cinnamon; 1½ tsp ground cumin; ½ tsp salt

Preparation info

Makes about:
1.5 kg

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Art of Preserving

By Emma MacDonald

Published 2021

About

This is a relish packed with Middle Eastern flavours, with a pleasing crunch from the toasted butternut squash seeds. Serve with salads, tagines, kebabs and any chicken or lamb recipes that contain similar spicing.

Ingredients

1 kg/2 lb 4 oz butternut squash
1

Preserve
Gluten-free
Vegan

Method

Peel the squash, cut in half and, using a spoon, scoop out the seeds and pulp. Discard the pulp but reserve the seeds. Peel and chop the squash into 1cm/½in cubes.
Heat the oil in a frying pan. Add the reserved seeds and cook for 30 seconds or until they start to jump in the pan (be careful, as they can burn you). Remove from the pan and leave to cool.