Nutrition per serving may change if servings are adjusted.
3 acorn squash (about 2 pounds each), seeded and cut into 2-inch wedges
3 tablespoons extra-virgin olive oil, divided
1¼ teaspoons kosher salt, divided
¾ teaspoon ground pepper, divided
2 tablespoons brown sugar
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
1 teaspoon brown mustard seeds
1 small shallot, finely chopped
1 clove garlic, minced
1½ cups cranberries, fresh or frozen (6 ounces)
¾ cup water
2 tablespoons cider vinegar
½ cup dried cranberries
¾ cup crumbled feta cheese
⅓ cup chopped fresh cilantro
Place a rimmed baking sheet in the oven; preheat to 400°F.
Place squash on the baking sheet. Drizzle with 2 tablespoons oil and season with ½ 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 ¾ teaspoon salt and ¼ 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.
180 calories;5 g fat(2 g sat); 4 g fiber; 34 g carbohydrates; 3 g protein; 42 mcg folate; 6 mg cholesterol; 13 g sugars; 6 g added sugars; 924 IU vitamin A; 27 mg vitamin C; 118 mg calcium; 2 mg iron; 274 mg sodium; 823 mg potassium