Created by KittenCal on December 23, 2014
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.