Back to Recipe

Roasted Butternut Squash With Cranberry-Pear Chutney

Here's how you make Roasted Butternut Squash With Cranberry-Pear Chutney
Pause Continue Reading
  • Servings: 8
  • Prep: 40m
  • Cook: 45m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 7 1/2 pounds squash (5 butternut squash)
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 teaspoons freshly chopped thyme
  • Cranberry Pear Chutney (see recipe below)
  • CRANBERRY-PEAR CHUTNEY
  • 1 cup fresh cranberries
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup golden raisins
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch of ground cloves
  • 1/2 cup water
  • 1/3 cup finely chopped yellow onion
  • 1/4 cup celery, finely diced
  • 1/2 cup diced pears (peeled, finely diced)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: FOR THE CHUTNEY: combine the first 8 ingredients in a saucepan and bring to a boil. Simmer for 10 minutes, stirring occasionally. Add remaining three ingredients and simmer for an additional 15 minutes. Remove from the heat and cool.

  • Step 2: *TO MAKE THE SQUASH: preheat the oven to 325 degrees.

  • Step 3: Wash all the squash in cold running water. Peel, halve, and seed the squash. Cut each squash into eight pieces.

  • Step 4: In a large mixing bowl, combine the squash with the oil, salt, pepper and fresh thyme. Place the seasoned squash medley in a single layer on a greased sheet pan and roast for 45 minutes or until tender. Place the warm squash in a large side dish, top with the cranberry pear chutney and serve immediately.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.