Winter Squash Ketchup [pare with Chickpea Fries]

[Makes 6 cups, 35 minutes]

Ketchup is one condiment on the table that is nearly untouchable. Not at Park Kitchen. Scott and his team prove to Heinz adherents that ketchup can be made better – with anything. This seasonal recipe provides sweet and tart with the salty, earthy flavor of the chickpea fries.


1 medium-size butternut squash, peeled, seeded, diced into large pieces (yields 5 1/2 cups)
1 diced head garlic
1 cup cider vinegar
1/2 cup water
1/2 cup brown sugar
1 teaspoon ground coriander seed
1 teaspoon mustard seed
1 teaspoon fresh ground black pepper
1 pinch ground clove
2 teaspoons salt
1 teaspoon sambal
1/2 cup olive oil
3 tablespoons sherry vinegar

Place all ingredients except olive oil and sherry vinegar into a small stainless steel pot. Simmer over medium-high heat for 30 minutes until the squash is completely soft. The liquid should reduce slightly but not completely evaporate. If more liquid is needed to completely cook the squash, add water a little at a time to complete cooking. In a blender, puree squash mixture and slowly emulsify in olive oil. Add sherry vinegar. Let cool and re-season if necessary.