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Grilled Acorn Squash with Tomato Curry Chutney

Grilled Acorn Squash with Tomato Curry Chutney
Author Chews and Brews

Ingredients

Chutney

  • 6 clove minced garlic
  • 1/2 small white onion diced
  • 1 inch nub of fresh ginger minced
  • 2 Tbsp. olive oil
  • 8 Roma tomatoes chopped into chunks
  • 1/3 cup brown sugar
  • 1 tsp. green chutney*
  • 1 tsp. medium curry powder
  • 1 tsp. sea salt
  • 1 tsp. cinnamon
  • 1 tsp. smoked paprika
  • 1 tsp. turmeric
  • 1/2 tsp. coriander
  • 1/2 tsp. fenugreek

Acorn Squash

  • 1 acorn squash
  • 2 Tbsp. olive oil
  • Salt and pepper to taste

Instructions

Chutney

  1. Heat olive oil in a sauce pan over medium heat and sauté the garlic, onion and ginger until soft, for about 10 mins.
  2. Add in the remaining ingredients, mix well and bring to a slight boil. Let simmer for about 60 minutes, stirring occasionally, until the chutney has thickened.
  3. Set aside and let cool.**

Acorn Squash

  1. Fire up your grill and let pre-heat to 350 degrees Fahrenheit.
  2. Cut the acorn squash into wedges and toss into a bowl. Toss olive oil on the wedges and stir to ensure they are all coated.
  3. Place squash wedges on the grill and season with salt and pepper to taste. Grill with the lid closed for about 30 minutes, flipping at 15 minutes, until the wedges are soft.
  4. Serve with the homemade tomato curry chutney.

Recipe Notes

* Use Sambal Oelek, or any type of spicy, garlicy, type of sauce - just to add more flavour and spice.
** If this is where you are stopping, you can store your chutney in the fridge for 3 - 4 days, or process it in jars to store for months! Search for my tomato salsa recipe for how to process if you are not sure how.