Sides

Roasted Delicata Squash With Cranberry Honey Walnut Chutney

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This is one of those side dishes that’s a part side dish and a part dessert. You get creaminess and earthiness from the squash and tangy sweetness from the cranberry honey walnut chutney.

In my opinion, delicata squash is to Fall, what Lilac is to Spring – a feast for the senses, a transient delight. Blink and it’s gone. But I admit, I look forward to this delicate (no pun intended) little squash all year long. Part of me wants to hoard it once available, but hoarding fresh food is about as useful as packaging wind. And besides, there is something quite wonderful about only having access to it only once a year and for a very short period of time.

Because of its tender skin and creamy texture, delicata squash makes this the ultimate autumn side dish. The recipe is unpretentious, delicious, and easy to make. But there is one thing that takes this already delicious autumn side dish to another level – and that’s the tangy, sweet, cranberry walnut chutney. The combination of the sweet, creamy squash and rich chutney, creates an exquisite pair that compliments one another magically.

In order to achieve the perfect sweetness in this recipe, I’ve once again paired with my friends at Naturacentric using their sweet and tangy Cranberry Infused Honey. This honey works so well in this seasonal recipe and is the ingredient that ties all others together. We’ll be using this delightful honey throughout nearly every step of the process. So let’s get right to the recipe!

About This Recipe:

  • It’s paleo, gluten, grain and dairy-free
  • Vegetarian
  • Ideal Autumn recipe
  • Easily customizable with a variety of squash
  • Makes for a perfect Thanksgiving side

Ingredients At A Glance

  • Delicata and/or Golden Acorn Squash
  • Cranberry Infused Honey
  • Walnuts
  • Fresh thyme
  • Orange zest
  • Orange juice
  • Lemon juice
  • Ground cinnamon or cinnamon sticks
  • Pumpkin seeds
  • Fresh cranberries
  • Dried cranberries (reduced sugar or natural)
  • Rice wine vinegar (or white wine vinegar)
  • Water
  • Salt

Let’s Make It

Step 1. Preheat oven to 400 degrees. Slice delicata and/or golden acorn squash into strips and remove seeds and fibers with a spoon.

*Tip: For delicata squash, slice the squash first then clean the fibers and seeds by scooping out the individual rounds. For acorn squash. Cut the squash lengthwise (from stem to tip) and scoop out the two halves. Slice the squash however you wish. I find diagonal slices to work best.

Step 2. Place the slices of squash on a large roasting tray and drizzle with one tbsp olive oil and one tablespoon honey, 1/2 tsp salt, and 1/4 tsp pepper. Toss everything until squash is fully coated. Roast squash on middle rack for 10 minutes, then flip and cook for another 10-15 or until golden brown and fork-tender.

*Tip: Overcrowding the roasting sheet, will steam the squash slices rather than roast them so be sure to use a large enough sheet or two smaller ones.

Step 3. In a medium saucepan, heat together 1/4 cup cranberry infused honey, fresh cranberries, dried cranberries, lemon juice, orange zest and juice, thyme, water, cinnamon, 1/4 tsp salt, vinegar and bring to a boil. Reduce heat and simmer the sauce for 10 minutes, stirring frequently and gently breaking the cranberries apart.

Step 4. While cranberry chutney is simmering, grind 2 tbsp walnuts in a food processor until finely chopped but not pulverized.

Step 5. Once the chutney has finished simmering, add the ground walnuts and check sweetness. Feel free to add another tbsp of honey and give another stir.

Step 6. To assemble, place squash slices on a plate, add dollops of cranberry chutney (or serve it on the side), and drizzle everything with additional honey, a sprinkle of salt, thyme, and top with pumpkin seeds and additional walnuts.

FAQs + Top Tips

When Is Delicata Squash Available?

Delicata squash is mostly available in the months of October – December. But no worries, you can use pretty much any kind of squash you wish with this recipe. The reason I like delicata is because of its delicate skin that’s soft, chewy, and doesn’t need to be peeled. But since I also love golden acorn squash, I decided to use it in this recipe as well.

What If You Can’t Find Fresh Cranberries?

Much like delicata squash, fresh cranberries have their season – and that’s mostly in the fall/early winter. That’s typically the best time to find them, but if you can’t find fresh cranberries, frozen berries are always an option.

Don’t Overcrowd Your Sheet Pan

If you want your vegetables to roast and evenly brown, try not to crowd your sheet pan. Overcrowding will lead to steamed vegetables rather than roasted so use the largest sheet pan you have or alternatively, divide the squash slices in two and rotate the trays when flipping the squash halfway through.

Are Raw Or Toasted Nuts And Seeds Better?

Because I want to add an almost creamy texture to the chutney, I like to keep the walnuts raw, but anything that gets sprinkled on top is your call. Raw, toasted, candied – whichever one you want to go for, will work. But as a general rule, lightly toasted nuts and seeds always add more flavor to a dish.

How To Store The Cranberry Chutney?

The great thing about this chutney is that you can make it ahead and store it in the refrigerator for 1-2 weeks. When you’re ready to use it, simply add a few tbsp of water and a drizzle of honey and simmer in a pan until warmed through and serve.

More Recipes You May Enjoy

Roasted Delicata Squash With Cranberry Walnut Chutney

Roasted Delicata Squash With Cranberry Walnut Chutney

Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This is one of those side dishes that’s a part side dish and a part dessert. You get creaminess and earthiness from the creamy squash and tangy sweetness from the cranberry walnut chutney. In my opinion, a beautiful pair.

    Ingredients

    • 2 delicata squash or 1 delicata and one golden acron squash or the squash of your choice
    • 6 tbsp cranberry infused honey, divided
    • 2 sticks or 1/4 tsp ground cinnamon
    • 1/2 orange zested
    • 2 tbsp orange juice
    • 1 tsp lemon juice
    • 3/4 tsp salt, divided
    • 1 tsp fresh thyme + extra for finishing
    • 1 cup fresh or frozen cranberries
    • 1-2 tbsp dried cranberries
    • 1/4 cup rice wine or white wine vinegar
    • 3 tbsp walnuts divided
    • 2 tbsp toasted pumpkin seeds

    Instructions

      1. Preheat oven to 400 degrees. Slice delicata and/or golden acorn squash into strips and remove seeds and fibers with a spoon.

      2. Place the slices of squash on a large roasting tray and drizzle with one tbsp olive oil and one tablespoon honey, 1/2 tsp salt, and 1/4 tsp pepper. Toss everything until squash is fully coated. Roast squash on lowest rack for 10 minutes, then flip and cook for another 10-15 or until golden brown and fork-tender.

      3. In a medium saucepan, over medium heat, add 1/4 cup cranberry infused honey, fresh cranberries, dried cranberries, lemon juice, orange zest and juice, thyme, water, cinnamon, 1/4 tsp salt, vinegar and bring to a boil. Reduce heat and simmer the sauce for 10 minutes, stirring frequently and gently breaking the cranberries apart.

      4. While cranberry chutney is simmering, grind 2 tbsp walnuts in a food processor until finely chopped but not pulverized.

      5. Once the chutney has finished simmering, add the ground walnuts and check sweetness. Feel free to add another tbsp of honey and give another stir.

      6. To assemble, place squash slices on a plate, add dollops of cranberry chutney (or serve it on the side), and drizzle everything with additional honey, a sprinkle of salt, thyme, and top with pumpkin seeds and additional walnuts.

    Notes

    1. For delicata squash, slice the squash first then clean the fibers and seeds by scooping out the individual rounds. For acorn squash. Cut the squash lengthwise (from stem to tip) and scoop out the two halves. Slice the squash however you wish. I find diagonal slices to work best.

    2. Overcrowding the roasting sheet, will steam the squash slices rather than roast them so be sure to use a large enough sheet or two smaller ones.

    3. You can store the chutney for 1-2 weeks in an air tight container in the refrigerator.

    * To Receive 20% off this or any Naturacentric honey, use the code CALMEATS and checkout

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    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 172Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 440mgCarbohydrates: 29gFiber: 6gSugar: 16gProtein: 3g

    Your shares are very much appreciated!

    Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook, Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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    2 Comments

  • Reply
    Kristen Wood
    November 3, 2021 at 9:04 pm

    Oh my gosh! My friend! This recipe and the images and video are all SO stunning! And yum!! 🙂

    • Reply
      Daniela Modesto
      November 4, 2021 at 10:52 am

      Thank you soooooo much, my dear friend! I so appreciate your words! xoxo

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