A tangy Indian-spiced cranberry chutney is a flavorful way to perk up simple roasted winter squash.

Danielle Centoni
Source: EatingWell Magazine, December 2019
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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

Nutrition Facts

180.2 calories; protein 3g 6% DV; carbohydrates 33.9g 11% DV; exchange other carbs 2.5; dietary fiber 4.4g 18% DV; sugars 13g; fat 5.4g 8% DV; saturated fat 1.6g 8% DV; cholesterol 6.3mg 2% DV; vitamin a iu 924.1IU 19% DV; vitamin c 27.1mg 45% DV; folate 42.1mcg 11% DV; calcium 118.1mg 12% DV; iron 1.8mg 10% DV; magnesium 77mg 28% DV; potassium 822.6mg 23% DV; sodium 274.3mg 11% DV; added sugar 6g.