Caramelized Cranberry Chutney with Roasted Acorn Squash

This caramelized cranberry chutney on roasted acorn squash can make for a fantastic meat-free meal or a wonderful side dish.

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.

Sherrie Castellano is a former health coach turned food writer, photographer and pop-up chef based in St. Louis, MO. A collection of Sherrie's recipes, stories and images can be found on her Saveur Blog Award-nominated website With Food + Love.

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