I had a bunch of leftovers from my pizzas last week, so I cooked up a tasty burger this past Friday with them. I love having leftover ingredients because sometimes I get extra creative about how to use them, and rather than conceptualizing a dish for a week like I normally do, I just get to improvise. That's where this awesome squash mustard came from
Some people have been calling me out on the unsightly outlet that is popping up in all my pictures. But did you know that it is code that an outlet needed to be there? Not that I understand building code. But also, its a pretty convenient outlet.
Roasted squash goes into the food processor until smooth. Next I added the mustard seeds that had been cracked and heated up with some vinegar.
Beautiful mustard texture. This was bitter with a little sweet from sugar and the squash. It also had some tang from the vinegar. All in all a tasty mustard that I am excited to try on sandwiches this week!
I fried up the sprouts real quick.
The burger hit the spot and the mustard went perfectly.
The squash flavor isn't exactly the star of the meal, but in the mustard it adds a nice background sweetness and flavor, and it also gives the mustard a nice body.
For the mustard: about 1 lb diced squash. Roast it with some butter, salt, pepper and sugar. Throw a garlic clove in there too. Meanwhile, coarse grind ½ cup total black and yellow mustard seeds with a cup of red wine vinegar. Microwave for one minute, then let it sit while the squash roasts. In a food processor puree the squash when it is tender.(garlic clove too). Blend in the vinegar mustard mixture and add a pinch of allspice and cinnamon, 1 tablespoon of paprika, 3 tablespoons sugar, and ¼ to ½ cup of water to reach desired texture and mellow out the mixture a bit.