Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 4 cups

　　Six 4- by 1-inch strips orange zest removed with a vegetable peeler

　　a 1 1/2-pound butternut squash

　　1 cup water

　　1 cup sugar

　　1/4 teaspoon dried hot red pepper flakes

　　3 navel oranges

　　1 tablespoon balsamic vinegar

　　1 scallion, minced

　　

Step 1

Chop zest fine and in a small saucepan blanch in boiling water 1 minute. Drain zest in a fine sieve.

　　

Step 2

Halve squash lengthwise and discard seeds. Peel squash and cut into 1/2-inch dice.

　　

Step 3

In a saucepan bring water and sugar to a boil with red pepper flakes, stirring to dissolve sugar. Add squash and zest to simmer, covered, 5 minutes, or until squash is tender. Transfer mixture to a bowl and cool.

　　

Step 4

With a serrated knife cut peel and pith from oranges and working over bowl of squash mixture cut orange sections free from membranes, letting sections drop into squash mixture and squeezing excess juice from membranes

　　

Step 5

into mixture. Stir vinegar into relish. Relish may be prepared up to this point 1 week ahead and chilled, covered.

　　

Step 6

With a slotted spoon transfer relish to a serving bowl and stir in scallion. Serve relish chilled or at room temperature with poultry or lamb.