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

Source: EatingWell Magazine, December 2019


Recipe Summary

50 mins
30 mins


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

1-2 squash wedges & 1 Tbsp chutney
180 calories; protein 3g; carbohydrates 33.9g; dietary fiber 4.4g; sugars 13g; fat 5.4g; saturated fat 1.6g; cholesterol 6.3mg; vitamin a iu 924.1IU; vitamin c 27.1mg; folate 42.1mcg; calcium 118.1mg; iron 1.8mg; magnesium 77mg; potassium 822.6mg; sodium 274.3mg; added sugar 6g.