Not quite a cranberry sauce, this saffron kissed kabocha squash and cranberry chutney is delicious on turkey, chicken, and pork.
I have been having fun this week in the kitchen. My newest recipe for this Cranberry Kabocha Squash Chutney uses my favorite squash, kabocah squash. Kabocha squash is also known as a Japanese pumpkin. It is nutrient dense, and tastes even sweeter than butternut squash.
Recently, I have become obsessed with squash and its sweetness. Winter squash is nutrient dense, and adds a creaminess to my cooking and baking. Don’t believe me? Try making this Gluten Free Butternut Squash Caramel Cake!! Just ask my kids who keep begging me to make it again :-).
Kabocha squash is one of my favorite squash to use in recipes because it is so versatile, you can use it in desserts, baked goods…all sorts of fun ways. My kids have no idea that this mousse below is “healthy.”
Back to this cranberry kabocha squash chutney.
I used a pinch of saffron in this recipe to give the flavors a bit more earthy richness. You can almost tell by the yellowish cast the saffron gave this chutney.
What would you put this chutney on top of?
Check out more delicious side dish ideas.
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Tools You Need to Make This Cranberry Chutney Recipe:
- Cast iron skillet for cooking the kabocha squash.
- Olive oil mister. This is great to just lightly mist your squash with olive oil before roasting.
Easy kabocha squash and cranberry chutney recipe.
- 1 kabocha squash, chopped
- 1/4 cup onion, chopped
- 2 cups fresh cranberries
- 1 pinch saffron threads
- 1/4 cup coconut sugar
- pinch salt
- In a pan, heat coconut oil over medium heat.
- Add onion and squash.
- Cook for 5 minutes.
- Add cranberries and the rest of the ingredients.
- Cook an additional 10 minutes until squash is soft.
- Serve warm or cold.
More Yummy Squash Recipe Ideas
(*I updated this post from 11/2/2015.)