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