I made the mustard we talked about last week. A big thank you to everyone who left a comment linking to the recipe or sent me an email with the link.
Here’s the recipe:
Butternut Squash Mustard
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon smoked paprika
- 1/4 cup mustard powder
- 3/4 cup cooked pureed butternut squash
- 1 cup water
- 1/2 cup white vinegar
Add dry ingredients to saucepan and stir in water. Cook on low for about 40 minutes stirring frequently. The mixture will form a loose paste.
Remove from heat and stir in butternut squash. Return to heat and gradually stir in vinegar. Adjust seasoning, cool, and store in refrigerator.
I failed to do any of that! I was so absorbed in the recipe and in a few other things that were going on that I neglected to read the recipe through and I put all the ingredients in my food processor and pulsed till smooth.
The mustard turned out good! Although way to spicy for me. Even the 1/4 teaspoon of cayenne was too much for me, but The Deer Hunter said it had an excellent taste. When I make it again I’ll actually follow the directions and see if the cooking time makes any difference. If you’d like to see the recipe yourself visit this page.
Sunday night’s video: Making a Garden in Appalachia – May Garden Tour 2022.
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How long do you think it would keep in the refrigerator?
Ava-I think it would last several weeks 🙂
If you like mustard, this sounds delicious! Store bought would never compare to this! Thank you for taking the time to show us how to make it. A big thank you for showing us your garden. It’s absolutely beautiful and I know a lot of hard work and love went into it. I know you can’t wait for this bounty of food! My favorite is all the varieties of tomatoes you have planted. I still say I never knew there were so many. Next year, I want to get some Cherokee Purple and try them. I actually had never heard of them until I watched your blog. Growing up, we always grew some varieties of the plain, red ones. I have learned more watching your blog than I ever imagined. Thank you, Tipper!!
Well you did a customized version of the recipe. I suspect you may well customize further, such as less pepper. For myself, I might just try some horseradish but maybe that would best be added and stirred in by the user to taste. Which makes me wonder just now, why is Chinese mustard so very much more pungent than our normal kind? Maybe the Deer Hunter would like something like that….
All I can say is it looks very bright. I’d like to add the song “Time is on my Side” by the Stones because you’ll be a long time making the strangest Mustard I ever bore witness to. But best wishes to you all. FYI: a spoon of fridge mustard will get rid of leg cramps. Have a good day all!
Tipper, I think I would try your method to just put it in the food processor because I would not want to spend 40 minutes cooking and stirring it. You just proved that simplicity sometimes is just as good if not better.
AWGRIFF: how are you doing? Continuing to pray for you!
MINT2BEE, I love your “Handle” MINT2BEE. It is so sweet! I echo you concerning AWGRIFFF. How are you feeling, AWGRIFF? My prayers are still being sent up for you.
Feeling pretty good, just weak.
Tipper, thank you for trying it out for us. My butternut squash has not come in yet and I wondered what it would be like. Now I’ll set aside some squash to make it!
I am with you Tipper cayanne by the recipe is always too hot for me. I usually cut it down to 1/4 of what they call for
Sounds tasty! Thank you for sharing!
You know, Tipper, it’s funny. I’m not much of a mustard fan at all. Once in a while a very light couple of dots on a ham or pastrami sandwich and I’m all set. I don’t mind a little spicy kick, though, especially in chili! I wonder, should you make it again, if you might split the recipe? Perhaps put an eighth teaspoon of cayenne in Matt’s portion, and none in yours? I’m glad that you at least got a chance to try it! I hope the person that asked after the recipe will get a chance to try it, too, and see how it stacks up against her memories of it. Thank you for letting us know how it turned out, in spite of the blunder in the directions. Hugs
Tip, I like mustard, but I never thought about making it! I think it’s a great idea. Butternut Squash is a good idea for a base to start with. Next time I’m over I’d love to have a taste!
Wow…what a great recipe. I love trying new things and this is yet another way to use butternut squash other than soup. I am a fan of different food and always like to tweak recipes. God Bless