1/4 cup (50 mL) canola oil
2 cups (500 mL) peeled and diced red onions
1 1/2 pounds (750 g) butternut squash, peeled and cut into large dice
1 tablespoon (15 mL) minced garlic
2 tablespoons (30 mL) ground cumin
1/2 cup (125 mL) water
1/4 cup (50 mL) molasses
1/4 cup (50 mL) orange juice
1/4 cup (50 mL) red wine vinegar
2 limes, cut in halves
1/2 cup (125 mL) roughly chopped fresh parsley
In a large saucepan over medium heat, heat 2 tablespoons (30 mL) of the oil until hot but not smoking. Add onions and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Remove from pan and set aside.
Add remaining 2 tablespoons (30 mL) of oil to pan and heat until hot but not smoking. Add diced squash; sauté, stirring occasionally, until browned, 3 to 4 minutes. Add reserved onions to pan along with the garlic and cumin; sauté, stirring frequently, for 1 minute. Add water, molasses, orange juice and vinegar; bring mixture to a simmer. Simmer, stirring occasionally, for 10 minutes, or until squash is tender but not mushy. Remove from heat, squeeze juice from limes on mixture; stir well. Add chopped parsley. Makes 4 cups.
Note: This condiment can be stored for up to two weeks if refrigerated in sealed containers.