Roasted Acorn Squash with Double Cranberry Chutney
Place a rimmed baking sheet in the oven; preheat to 400 degrees F.Advertisement
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.