Butternut Squash & Cranberry Chutney
|• 1/2 cup onion, finely diced||• 3 cups butternut squash, peeled and diced|
|• 1 tablespoon canola oil||• 3 Golden Delicious apples, peeled and diced|
|• salt & pepper||• 1 cup dried cranberries|
|• 1/2 teaspoon cumin||• 3 tablespoons sugar|
|• 1/4 teaspoon cayenne pepper||• 2 tablespoons Champagne vinegar|
|• 1/2 teaspoon ground coriander||• 1 cup water|
|• 1 cinnamon stick|
|• 2 star anise, whole|
|• 1 teaspoon curry powder|
1. In a skillet over low heat, add the canola oil. Cook the onions, stirring occasionally until translucent and soft. Do not color.
2. Add dry spices and stir.
3. Add squash, apple, cranberries, sugar, vinegar, and water. Cover and simmer slowly until squash is tender.
4. Store covered in refrigerator up to a week. This is a great complement to meat, fish, or poultry.