Acorn Squash Chutney

Submitted by: DH Editorial

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1 tbsp olive oil

1 cup shallot, brunoise (very finely

diced)

2 tbsp pine nuts

1 cup acorn squash, brunoise

3 cloves garlic, minced

1/2 cup red pepper, brunoise

1/2 tsp cumin

1/2 tsp salt

1/2 tsp pepper

1 tsp mustard seed

2 tbsp sugar

1/4 cup malt vinegar

Heat oil over medium-high heat in a large frying pan. Sauté shallot and pine nuts until the shallot becomes translucent and nuts are starting to brown. Add the squash, garlic, red pepper and spices. Reduce heat to medium and continue to sauté for about 5 minutes. Add the sugar and turn the heat to high. Once the pan is sizzling and the sugar has started to caramelize, add the vinegar and swirl the pan to deglaze. Reduce the heat to medium and cook for another 2-3 minutes. The pan should be nearly dry. Serve with your favourite meats. Fried cod is nice! Yield: 2 cups

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