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    Roast acorn squash with pear and kiwi chutney

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    Roast acorn squash with pear and kiwi chutney

    The Bengali pickling spice-mix panch pooran is used here. It literally means five spices. You can make your own by combining equal amounts of fenugreek, nigella, black mustard, fennel and cumin seeds. The chutney here needs about two weeks to mature before you eat it.

    • Preparation time: 30 minutes
    • Cooking time: 2 hours. plus maturing time
    • Total time: 3 hours, plus maturing time 60 minutes 60 minutes 60 minutes

    Makes: Makes 4 x 354g jars of chutney Serves: Serves 4 as a starter

    Ingredients

    • Chutney
    • 3 tbsp Vegetable oil
    • 2 tsp Panch pooran spice mix (see above)
    • 2 tsp Coriander seeds, crushed
    • 4 Cloves
    • 1 Small onion, finely chopped
    • 2 Garlic cloves, finely chopped
    • 1 tsp Dried red chilli flakes
    • 3cm Fresh root ginger
    • 200g Light muscovado sugar
    • 200ml White wine vinegar
    • 2 tsp Salt
    • 8 Pears, skins on, cored and cut into small chunks
    • 4 Large, ripe kiwi fruits, peeled and cut into small chunks
    • 1 Acorn squash, quartered and deseeded
    • 2 tbsp Olive oil
    • 30g Parmesan shavings

    Method

    1. For the chutney, heat the oil in a large, heavy-based pan and add the panch pooran, coriander seeds and cloves. Fry for 2 minutes, stirring frequently. Add the onion and garlic and fry for another 2 minutes. Add the chilli flakes, ginger, sugar, white wine vinegar and salt and stir. Add the fruit, then bring the mixture to the boil.
    2. Once the sugar has dissolved, reduce the heat and simmer gently for 1 hour 15 minutes, stirring occasionally, until thick and jammy. Set aside for 5 minutes, then spoon into sterilised jars. Cover immediately with waxed discs or lids and leave to cool completely. Store in a cool, dark place to mature, and refrigerate once opened.
    3. To finish the dish, preheat the oven to 200˚C/gas 6. Drizzle the squash with the olive oil and roast for 35 minutes.
    4. Serve with a little of the chutney, the parmesan to sprinkle over and some black pepper to grind on top.

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    Cook's tips

    The Bengali pickling spice-mix panch pooran is used here. It literally means five spices. You can make your own by combining equal amounts of fenugreek, nigella, black mustard, fennel and cumin seeds. The chutney here needs about two weeks to mature before you eat it.

    Drinks recommendation

    Squash can be quite dense so you need a wine with plenty of body, as well as freshness to balance the spices. A rosé brings all of these characteristics; this one has matching fruit flavours. Torres Viña Sol Rosé 2008 Catalunya,
    Spain. Bin 479623; £5.99.

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    4 stars