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Butternut Squash & Cranberry Chutney

Recipes provided by Paul Cunningham, executive chef at Willowbend Country Club.

Ingredients

  • ½ cup onion, finely diced
  • 1 tablespoon canola oil
  • salt & pepper
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground coriander
  • 1 cinnamon stick
  • 2 star anise, whole
  • 1 teaspoon curry powder
  • 3 cups butternut squash, peeled and diced
  • 2 Golden Delicious apples, peeled and diced
  • 1 cup dried cranberries
  • 3 tablespoons sugar
  • 2 tablespoons Champagne vinegar
  • 1 cup water

Directions

  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.

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