#Squashlove: Spicy Cranberry Squash Chutney
Love is in the air again….
#squashlove that is!
These guys are technically gourds, but too cute with their bumpy, warty skin so had to share!
For those of you unfamiliar with the #love bloghop series, here’s the scoop: Conceived by Junia, of the lovely healthy recipe blog, Mis Pensamientos, each month #love bloggers create and post a different #love recipe. So far we’ve had #cakelove {Gluten-Free Chocolate Cake with Brown Sugar Icing}, #ricelove {Forbidden Rice with Nectarines and Cashew Coconut Cream} and #applelove {Apple Cinnamon Oatmeal Crisp}.
This months theme, in honor of one of the super nutritious fruits {Yes, technicall speaking, squash is a fruit} of fall and winter, we are hosting #squashlove.
You may already know this, but as I stated above, squash not only tastes delicious, but it’s also super nutritious. Just one cup of winter squash {80 calories}, is jam packed with vitamins A and C, potassium, fiber, and, oh, yes, those amazing phytonutrients called carotenoids, which act as powerful antioxidants to help keep your body functioning at its very best.
P.S. Winter squash is super versatile in the kitchen and tastes terrific too!
Love these fun butternut squash peels!
For my take on squash, I decided to make chutney, something I ADORE with Indian food. And, I also thought it would be fun to make something that I could serve at Thanksgiving, hence the cranberries!
Since the art of chutney making was something completely new to me, I consulted around 20 chutney recipes to come up with a perfect mishmash of ingredients that turned in to a #LOVELY sweet, tangy, and, spicy concoction…
Spicy Cranberry Butternut Squash Chutney
- 7 cups {~2 pounds} 1/4-inch cubed butternut squash {Great post here on Simply Recipes on how to peel and cut a butternut squash.}
- 4 cups {2 pints} fresh cranberries
- 1 onion, finely chopped
- 2 tablespoons coconut or other vegetable oil
- 1/4 cup finely chopped fresh ginger
- 1 teaspoon crushed red pepper flakes
- 1 1/4 cup apple cider vinegar, such as Braggs
- 2 cups brown sugar
- Spice bag {Use a cheesecloth or a spice bag}: 1 teaspoon mixed peppercorns, 1 teaspoon whole cloves. 1/2 teaspoon corriander seeds
Heat oil in a medium saute pan, and add red pepper flakes, ginger, and onion. Stir together until onion is slightly softened and lightly browned, approximately 2 minutes. Set aside. Combine squash, cranberries, onion/ginger mixture, vinegar, brown sugar, and spice bag together in a large casserole pan/dutch oven and heat until boiling. Turn heat down and simmer for approximately 1 1/2 hours. This recipe makes about 6 cups, so you’ll definitely want to can the extra chutney for future use!
Enjoy on your favorite Indian dish…Serve it with your Thanksgiving turkey or other Thanksgiving Day dish…Try it on your favorite bread with a slice of cheese and a dollop of chutney…or, most especially, spread a little #squashlove by canning the extra and giving it as a holiday gift!
Before you go, please make sure to visit all these other fabulous #love hosts, and check out their squash recipes. And if you’re so inspired {I hope so!}, please join in on all the #squashlove fun by linking up {see linky tool below} any squash recipe you create anytime throughout November 2011 :
Anuradha~Baker Street
Salome~Bloc de recetas
Valerie~Bon a croquer
Terra~Cafe Terra Blog
Amy~Elephant Eats
Shulie~Food Wanderings
Richa~Hobby and More
Georgie~Georgiecakes
Mike~Mike’s Baking
Junia~Mis Pensamientos
Dudut~My Twisted Recipes
T.R.~No One Likes Crumbly Cookies
Elizabeth~Queen’s Notebook
Reem~Simply Reem
Malou~Skip to Malou
Serena~Teaspoon of Spice
Annapet~The Daily Palette
Regan~The Professional Palette
Rika~Vegan miam
Do you like Indian food? Have you ever made chutney before? What’s your favorite squash recipe?
I would LOVE to hear from you! Please click here to leave a comment or ask a question. And, if you enjoyed the post, please share it below. Oh, and to make sure you don’t miss any Spicy food, fun, and adventure, please submit your e-mail address below to be notified on my new posts!
Love, love, love!! Perfect holiday recipe.
(and would make an amazing topping over a warm round of brie for the cheese lover in me
Oh my! I hope you’re sending me one of those jars! This recipe is perfec for the holidays!
Those jars and the tied on tags make this so adorably appealing! This is a great gift idea, thanks for sharing!
ahhh i love the squashlove heart heehee. i’ve been fascinated with indian food lately, want to try making some curries, since it is is easily veganizable. chutneys are perfect for me!!! yay for #squashlove!
ps – check your email!
This is absolutely beautiful! Excitedly, I did some of my chores to get back to reading Squash Love, and what wonderful reward this is! Happy to be cooking with you again!
I like this very much. I don’t think squash gets used often in chutney or jams.
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thanks for educating me on chutney! Filipinos are fond of “sawsawan” or condiments as well. i guess i just didn’t know that iwe also have our versions of chutney …LOL
happy to be cooking with you here at #squashlove…looking forward for more!
This sounds fantastic! And, it’s so pretty! If my pumpkin hummus falls through as a nice appetizer, I am definitely going to try this. It would taste amazing on top of a big juicy piece of turkey. I’ve never made chutney before. Thanks for the recipe!
Oooh! A squash chutney!! I looove this recipe! Bookmarked
I love chutney and what a great version you made! Please send one my way! ;-P
Your chutney sounds wonderful! And I love the jars! Sooo pretty!
EA this is amazing! The photos are just so fun. I so want to make this today and package it all pretty! Yum.
Yay for #squashlove:) So happy to be a part of the bloghop this month again. Your chutney is tempting me, EA. Looks like I will be making this for holiday gifts. Love your fun packaging:)xx
Wonderful creative recipe. Those will make the most precious holiday gifts too! Stunning photography #love!
I love making chutney – rhubarb & date (with Indian spicing) is my fave. Must try this as I always have butternut squash and your recipe looks easy and delish. Gorgeous images and packaging idea too. Thanks for this Elaine! I didn’t know about squashlove, but I was planning on posting a spaghetti squash recipe tomorrow, so will tag along with all of you. Btw, hope this isn’t too bossy but as a veteran chutney maker (and neighbour of a prize-winning chutney maker – oo-er) I have always found that chutneys need to mature for at least a month to lose the vinegary bite and allow the spices to meld and the whole thing to mellow. So making this now will be perfect for Christmas eating and present giving.
OMG!!!!
I am drooling over that chutney dear….
Perfect, send me just 1 little jar….
Wow, this looks incredible!
I love squash and I love that you made it into chutney. What a creative idea!
Love Indian food. As for squash, love to roast it or stuff it. And of course there are soups. What a great hostess gift your adorable jars would be.
Aww EA you know you speak my language with chutney though never crossed my mind to make it with squash, who still I can’t switch from thinking it is a vegetable!
Loe the touches you show here, with whimsical 1st photo, ribbons of squash and calorie count. Love the final product the color of the chutney is sensational. Love hosting with you as always! Shulie
Love, love your cranberry heart and squash photo as well as all your other GORGEOUS photos. What a treat to savor w/ my eyes…plan to can this weekend for holiday gifts! Thanks for #squashlove!
Yes, LOVE Indian Food. I JUST finished making a Blacked Eyed Pea Indian dip with lots of turmeric, cayenne and garam masala! I love your combination of squash with cranberries, what a wonderful taste combination, tart and buttery…I bet it is a taste explosion! Your pics are beautiful, as always!
we never eat a curry dish without a chutney on the side. although we usually have mango chutney (which never entered my mind that i could actually make it haha) i assume this is as good and it’s apt for this season… and of course for the squashlove.
love the squashlove picture word .. adorable!
malou
Awesome #squashlove recipe! I really love that first photo of “squash love.” I would love this on a turkey sandwich.
Fantastic idea! Love the thought of squash and cranberries together.
This looks delectable!!! YUM! thanks for sharing
#squashlove
Jen
So pretty in those jars! This would make a great hostess gift.
such beautiful pictures!! i love chutney of course being an indian and eating mostly indian food. never thought of putting some squash in it.. the color looks lovely and the shots and your jars and ribbons are so perfect.!
ooo, i love chutney! never thought of a squash chutney, though… yum. and love the super cute first photo… here’s for playing with your food!
The squash chutney sounds amazing.
Love the first photo
I’ve made chutneys only 2 or 3 times, one of them in culinary school. I remember I used passion fruit in it 
This cranberry squash chutney looks delicious!
I’m so glad you stopped by my blog so I could learn about yours! Squash love just makes me so happy! I’ve linked up my Slowcooker Butternut Squash and Split Pea Soup. I love your creative Cranberry Squash Chutney, and I can’t wait to try it!!
What a gorgeous mix of flavors, AND it looks soooooo pretty! I love the idea of making a chutney with squash, so creative! Looks wonderful:-) Love and Hugs, Terra
[...] #Squashlove hosted by EA Stewart of The Spicy RD « Late to the Pumpkin Party? Shirley of gfe can help! Brixx Wood Fired Pizza: Gluten-Free Pizza Review » [...]
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[...] doesn’t stock frozen – or you don’t fancy the rhubarb – here is a lovely recipe for spicy cranberry squash chutney from American food blogger and Twitter friend of mine, EA Stewart. Most chutneys require at [...]