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Ginger Cranberry Chutney w/Roasted Sweet Potato & Squash


  • 4 delicata squash (about 4 pounds total), halved crosswise, seeded, sliced into 1/2"-thick rings

  • 3 pounds sweet potatoes (about 7 small or 5 medium), cut into 3/4"-thick rounds

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon crushed red pepper flakes

  • 2 1/2 teaspoons kosher salt, divided

  • 15 small sprigs thyme, divided

  • 8 ounces EIEIO Ginger Cranberry Chutney

  • 2 cups red wine vinegar

  • 1 1/2 cups sugar


  1. Preheat oven to 425°F. Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 tsp. salt and toss to combine. Arrange on a rimmed baking sheet with 12 thyme sprigs. Roast, tossing once halfway through, until squash is golden brown and fork-tender, about 1 hour.

  2. Meanwhile, cook cranberry chutney, vinegar, sugar, and remaining 3 thyme sprigs and 1/2 tsp. salt in a medium saucepan over medium heat, stirring occasionally, until sauce is thick and syrupy, about 8 minutea

  3. Toss together and serve! OMG!

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