![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2023\/03\/Hubbard-Squash-Chutney.jpeg\")
Hubbard Squash Chutney<\/p>\nHubbard Squash Chutney<\/p>\n
<\/p>\n
2 shallots, diced<\/p>\n
1 T. grated ginger<\/p>\n
1 T. ground garlic<\/p>\n
1 T. ground Panch Puran (Bengali Five Spice)<\/p>\n
1 tsp. ground coriander<\/p>\n
\u00bd cup white wine vinegar<\/p>\n
4 cups roasted Hubbard squash<\/p>\n
\u00bd cup sunflower oil<\/p>\n
Salt to taste<\/p>\n
<\/p>\n
Cook shallots, spices, garlic, and ginger until fragrant and translucent. Add squash and vinegar; cook for 5\u201310 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\u2019t know. It\u2019s never lasted more than a week!<\/p>\n","protected":false},"excerpt":{"rendered":"
Hubbard Squash Chutney 2 shallots, diced 1 T. grated ginger 1 T. ground garlic 1 T. ground Panch Puran (Bengali Five Spice) 1 tsp. ground coriander \u00bd cup white wine vinegar 4 cups roasted Hubbard squash \u00bd cup sunflower oil Salt to taste Cook shallots, spices, garlic, and ginger until fragrant and translucent. Add squash and vinegar; cook for 5\u201310 minutes, or until the squash starts to stick to the pan. Remove from heat and let stand for…<\/p>\n