I cut, seeded and sliced the delicata squash. I did not peel this squash, as the peel is edible. I mixed the slices with 1 teaspoon of walnut oil and roasted at 400 F. for 40 minutes. Then I added 1/2 cup of cranberry chutney to the roasted vegetables and served. 1 delicata squash with 1/2 cup of chutney serves 2.
(6 cups)On stove-top, bring water, cranberries and sugar to a boil. Lower heat and simmer for 15 minutes. (Reduce heat if the cranberries are popping and breaking.) Stir frequently.
12 ounce fresh cranberries
1 cup sugar
3/4 cup water
Remove cranberries from heat. Add orange juice, raisins, celery, apples and walnuts.
3/4 cup orange juice
3/4 cup raisins
3/4 cup celery, diced
1 cup apple, diced
3/4 cup walnuts, chopped
The chutney is delicious freshly made. Since I purchased several bags of the fresh cranberries, I used my newly developed skill and home canned a batch. It was still delicious.