This is so yummy I’ve made it twice in a week and had a friend of a friend call me and threaten to slap me, for making such good food. The first time I used a couple of heirloom squash I had one was an acorn and the other a type of Hubbard I think. The second time I used a large Red Kuri. This recipe definitely does best with richer texture/flavor squashes like butternut, acorn, hubbard, red kuri. I think deliacatas and other lighter squash wouldn’t stand up well ot the flavors of the mustard seed and onions.
2 small-sized squash or 1 large (should have 4-6 cups cubed raw squash)
1 large red onion, thinly sliced
1 stick of butter
2 Tbl. mustard seed
1-2 Tbl. fresh chopped sage or 1 tsp. rubbed dried sage
2-4 tbl honey
salt and pepper to taste
Cut squash in half, scoop out seed and peel off skin. Cube the flesh into even bite size pieces. The squash will be steamed. This can be done in a stovetop steamer, electric steamer or in the microwave covered with a bit of water. steam until just tender NOT mushy. Some squash hold their form and bite better than other. The red Kuri tend to start mushing up a bit which is ok, but it looks prettier if the cubes stay that way.
While squash is cooking, melt the stick of butter in a pan over medium heat. Once butter is slightly beginning to brown add mustard seeds, stirring consistently for 2-3 minutes to toast. If butter getting to hot reduces heat. Add sliced onions and cook slowly until transparent and limp. Add sage and cook 1-2 minute. Remove from heat and set aside.
Place steamed hot squash in large dish/bowl. Add onion mix and stir well. Add 2 tbl of honey, salt and pepper. Taste and if desire add more honey.