Hubbard Squash Chutney

Bt Chef Rasul Welch

Photo by Barry Jarvis

What to do with the dozens of pounds of leftover squash? This chutney will last weeks in your refrigerator if you don’t eat all of it in one sitting like a pint of ice cream.

2 shallots, diced

1 tablespoon grated ginger

1 tablespoon ground garlic

1 tablespoon ground Panch Puran (Bengali Five Spice)

1 teaspoon ground coriander

½ cup white wine vinegar

4 cups roasted Hubbard squash

½ cup sunflower oil

Salt to taste


Cook shallots, spices, garlic, and ginger until fragrant and translucent. Add squash and vinegar; cook for 5–10 minutes, or until the squash starts to stick to the pan. Remove from heat and let stand for 10 minutes to deglaze. Transfer to a clean container and store in the refrigerator for up to . . . I don’t know. It’s never lasted more than a week!