ACORN SQUASH WITH CHERRY AND PECAN CHUTNEY | BCLIQUOR

Ingredients

• 2 tbsp (30 ml) grapeseed oil
• 2 shallots, peeled and diced
• 2 garlic clove, minced
• 2 cups (500 ml) dried tart cherries
• ½ cup (125 ml) dry white wine
• 1 tbsp (15 ml) maple syrup
• pinch each, ground nutmeg, ground cinnamon and crushed red pepper flakes
• salt, to taste
• 1 cup (250 ml) pecans halves, roughly chopped
• 2 cups (500 ml) apple cider
• ½ cup (125 ml) unsalted butter
• 2 tsp (10 ml) fresh rosemary leaves, minced
• 2 tsp (10 ml) thyme leaves, minced
• 1 tbsp (15 ml) sage leaves, chopped
• 2 large acorn squash, cut in half and seeded
• salt and pepper, to taste
• 2 tbsp (30 ml) chopped parsley, for garnish