Spicy Cranberry Squash Chutney

This Spiced Cranberry Squash Chutney is the perfect mishmash of sweet, spicy, tangy deliciousness!

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 {Vegan and Gluten-Free}

  • 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!

Spiced Cranberry Squash Chutney 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


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!