Roasted Acorn Squash With Double Cranberry Chutney Recipe

Ingredients For Roasted Acorn Squash With Double Cranberry Chutney Recipe

• 2 inch 3 acorn squash, seeded and cut into wedges
• 3 tablespoon Extra Virgin Olive Oil, Divided
• 1.25 teaspoon Kosher Salt, Divided
• 0.75 teaspoon Ground pepper, divided
• 2 tablespoon Brown sugar
• 0.5 teaspoon Ground coriander
• 0.5 teaspoon Ground Cumin
• 0.25 teaspoon Ground cinnamon
• 0.1200000000000001 teaspoon Ground cardamom
• 0.1200000000000001 teaspoon Ground cloves
• 0.1200000000000001 teaspoon Ground ginger
• 1 teaspoon Brown mustard seeds
• 1 Small shallot, finely chopped
• 1 Clove Garlic, Minced
• 1.5 cup Cranberries fresh or frozen
• 0.75 cup Water
• 2 tablespoon Cider vinegar
• 0.5 cup Dried cranberries
• 0.75 cup Crumbled Feta Cheese