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Spicy Butternut Squash & Cranberry Chutney

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 ChutneyBefore 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!

27 thoughts on “Spicy Butternut Squash & Cranberry Chutney”

  1. 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!!

  2. 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.!

  3. 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

  4. 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!

  5. 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

  6. 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.

  7. 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!

  8. 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!

  9. 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!

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