150 grams squash (butternut or acorn) peeled and cut into cubes
70 grams honey
70 grams raspberry vinegar
50 grams chopped celery stalks
30 grams pumpkin seeds
30 grams dried cranberries
Heat the honey and vinegar until boiling.
Add the vegetables.
When the vegetables are cooked, add the fruit and the pumpkin seeds.
The chutney can be served with tourtière, breaded shrimp, foie gras and of course, roast turkey.