½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
1 teaspoon table salt
½ teaspoon smoked paprika
55g yellow mustard powder
250ml water
150g cooked, mashed butternut squash (we used roasted)
125ml white wine vinegar

Perhaps a bit quirky, but this take on classic hot-dog mustard really hit the spot for us. The sweetness of the butternut melding with the hot mustard and sharp vinegar creates a very versatile and balanced condiment.


1.Whisk together the dry ingredients and water in a small saucepan.
2.Place over a low-medium heat and cook for 40 minutes, stirring frequently until a thick, loose paste has formed.
3.Remove from the heat and stir in the mashed butternut until well combined.
4.Return to a low heat and gradually whisk in the vinegar.
5.Taste and adjust the heat to your liking – if you’re after a more fiery kick add more cayenne pepper.
6.Remove from the heat and set aside to cool before serving.
7.Store in a sealed jar in the refrigerator.

Recipes, food styling & photography Will Bowman & Jane Lyons

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