This is a fantastic meat-free meal or a wonderful side dish for your holiday table.
Serves | 4 |
- 2 acorn squash, sliced into quarters and deseeded
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter
- 3 shallots, thinly sliced
- 3 Tbsp apple cider vinegar
- 3 cups fresh cranberries
- ½ cup chopped parsley, plus more for garnish
- ¼ cup brown sugar
- 1½ tsp sea salt
- 1 tsp freshly ground black pepper, plus more for garnish pepitas (for garnish)
| Preparation | Preheat oven to 400°F. Lightly brush squash with oil and roast in a baking dish for 40 to 50 minutes or until soft.
While squash is roasting, heat a sauté pan over medium-low heat and add butter. Once melted, add shallots and cook for approximately 3 to 5 minutes, or until lightly browned. Turn heat up to medium and add apple cider vinegar; stir and bring to a gentle simmer.
Add cranberries. Stir frequently and smash cranberries down with a wooden spoon once they are soft. Add parsley, brown sugar, salt and pepper and stir. Simmer for only a few more minutes or until you’ve reached your desired texture.
Top roasted acorn squash with cranberry chutney, pepitas and a pinch of fresh parsley and pepper. Serve.