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Roast Squash with Pear and Kiwi Chutney


Vegetarian, Vegan, Dairy free, Gluten free

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Rate this recipe 3.6/5 (157 Votes)


  • 3 tbsp vegetable oil
  • 2 tsp Panch pooran mix (1tsp fenugreek, 1 tsp poppy seed, 1 tsp black mustard seed, 1 tsp fennel, 1 tsp cumin seeds)
  • 2 tsp coriander seeds - crushed
  • 4 garlic cloves - crushed and chopped
  • 1 tsp dried red chilli flakes
  • 3cm fresh ginger root - sliced
  • 200g Manuka honey
  • 200ml lemon juice or vinegar
  • 2 tsp salt
  • 8 pears - skins remaining cored & cut into chunks
  • 4 kiwi fruit - peeled & cut into chunks
  • 1 squash (acorn preferable) cut into quarters and deseeded
  • 2 tbsp olive oil
  • 30g Vegetarian/ Vegan cheese if able to source & finely grated.


servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 120mins
Cost Expensive


Step 1

Prepare the onion, garlic, ginger, pears, kiwi and squash.

Step 2

The day before, ideally, start to make the chutney. You will also need sterilised jam jars ideally. Heat the oil and fry the panch pooran, coriander and cloves for 2 minutes. Then add the onion and garlic and fry again for 2 minutes. Next add the chilli flakes, ginger, honey, lemon juice and salt and stir. Add the fruit afterwards and bring the mixture to a boil.

Step 3

Once the honey has dissolved, reduce the heat and simmer for 1 hour 15 minutes. Stir occasionally. The mixture needs to become thick enough to store. Set the jam aside for 5 minutes.

Step 4

Move the jam into the jars with a spoon and seal the jars as quickly as possible. Store to cool in a suitable place. Ideally, it should be left overnight.

For the squash, preheat an oven to gas mark 6 for 15 minutes. Drizzle the squash with olive oil and roast for 35 minutes.

Serve with the chutney and, if possible to source, a vegetarian hard cheese alternative to parmesan. Add freshly ground black pepper.


The chutney should make a large amount - approximately four jars

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A fabulous vegan dessert!

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