A tangy Indian-spiced cranberry chutney is a flavorful way to perk up simple roasted winter squash. Source: EatingWell Magazine, December 2019

Danielle Centoni


Ingredient Checklist


Instructions Checklist
  • Place a rimmed baking sheet in the oven; preheat to 400 degrees F.

  • Place squash on the baking sheet. Drizzle with 2 tablespoons oil and season with 1/2 teaspoon each salt and pepper. Tip each wedge onto its side. Roast, turning once halfway, until browned and tender, 30 to 40 minutes total.

  • Meanwhile, combine brown sugar, coriander, cumin, cinnamon, cardamom, cloves and ginger with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Heat the remaining 1 tablespoon oil and mustard seeds in a saucepan over medium heat. When the seeds begin to pop, add shallot; cook, stirring, until soft, 1 to 3 minutes. Add garlic; cook, stirring, for 30 seconds. Stir in the spices, then add cranberries, water and vinegar. Bring to a boil over high heat. Reduce heat to maintain a lively simmer; cook, stirring occasionally, until slightly thickened, 8 to 10 minutes. Remove from heat; stir in dried cranberries.

  • Serve the squash wedges topped with the chutney, feta and cilantro.


To make ahead: Refrigerate chutney (Step 3) for up to 1 week.

Nutrition Facts

180 calories; 5.4 g total fat; 1.6 g saturated fat; 6 mg cholesterol; 274 mg sodium. 823 mg potassium; 33.9 g carbohydrates; 4.4 g fiber; 13 g sugar; 3 g protein; 924 IU vitamin a iu; 27 mg vitamin c; 42 mcg folate; 118 mg calcium; 2 mg iron; 77 mg magnesium; 6 g added sugar;