Winter Squash Chutney Recipe

Winter squash chutney is a delightful and flavourful condiment that pairs well with various dishes. Here's a simple recipe for you from our lovely helper at The Edinburgh Community Bookshop - Seonaid:

Winter Squash Chutney

4 cups winter squash (butternut or acorn), peeled and diced
1 large onion, finely chopped
1 cup apple cider vinegar
1 cup brown sugar
1 cup dried cranberries
1 teaspoon mustard seeds
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

1. Prepare the Squash: Peel and dice the winter squash into small, uniform pieces.
2. In a large saucepan, heat olive oil over medium heat. Add finely chopped onions and sauté until they become translucent.
3. Add the diced winter squash to the pan and cook for about 5 minutes, stirring occasionally.
4. Pour in the apple cider vinegar and add brown sugar, dried cranberries, mustard seeds, ground ginger, ground cinnamon, ground cloves, salt, and black pepper.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer. Allow it to cook uncovered until the squash is tender and the chutney thickens, stirring occasionally. This may take about 20-25 minutes.
6. Taste the chutney and adjust the seasoning if necessary. You can add more sugar for sweetness or more vinegar for tanginess, according to your preference.
7. Once the chutney has reached the desired consistency, remove it from heat and let it cool to room temperature.

Transfer the chutney to sterilized jars if you plan to store it. It can be refrigerated for a few weeks.

Now how do you use it?
Serve the winter squash chutney as a condiment with roasted meats, grilled vegetables, or as a tasty addition to sandwiches and cheese platters.
This winter squash chutney combines the natural sweetness of squash with the tartness of cranberries and the warmth of spices, making it a perfect accompaniment to your winter meals.

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