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(Photo credit: elena_hramowa for iStock)

With this stretch of warm weather we have been having here on the East End,  the desire to sit outside in a local beer garden (like Shippy’s in Southampton, for instance) to celebrate Oktoberfest is a no-brainer.

A late afternoon gathering with fall fare is also easy to pull off at home. Keep it local with a menu of late-season farmers market offerings and a Sagtoberfest Festbier from Kidd Squid Brewing Co. This modern festbier lager made with local hops plus German tettanger will pair nicely with a charcuterie and cheese board of artisan crackers.

And while it is always best to include a soft cheese (certainly Atlantic Mist raw milk Brie-style from Mecox Bay Dairy will do nicely), why not offer an uncommon chutney made with local winter squash?

This recipe from Cameron Prather hits all the right notes of warm flavors and spices, a perfect accompaniment to smear on a good piece of grilled sourdough (Newlight Breadworks is always a good choice and available at the Westhampton Beach Farmers Market). While the name Winter Squash may be deceiving, the term refers to various pumpkins and squashes available from mid-summer through winter.

Acorn pumpkins are an excellent choice for this British-style nibble but feel free to use a variety of what’s available currently, like delicata or kabocha. Look for the nutty-flavored Black Futsu squash, an heirloom Japanese Pumpkin whose bumpy, deep green, warm orange skin is edible. And everyone knows bumpy squash are irresistible to display on the table at your backyard Oktoberfest hang. Don’t forget the brats; you’ll want to try this chutney as a topping!

Cameron Prather’s squash chutney

Prep Time 20 minutes
Cook Time 3 hours
Serves 4 people

Ingredients

  • 1 pound winter squash (any variety, or a combination), diced
  • 1/4 pound cooking apples, cored, peeled and diced
  • 1/4 pound onions, peeled and diced
  • 1/4 pound golden raisins
  • 1/3 cup white sugar
  • 2 tbsp light brown sugar
  • 5 oz sherry vinegar
  • 1 tbsp salt
  • 6 sage leaves
  • 1/2 tsp coriander
  • 1/4 tsp black pepper

Directions

  • Create a spice bag by cutting a small square of cheesecloth and place the sage leaves, coriander and black pepper into the center, tying off with a string.
  • Combine all the other ingredients in a large saucepan and then add the spice bag.
  • Bring mixture slowly to a boil, reduce heat and then simmer uncovered for 2 to 3 hours, stirring occasionally.
  • The chutney is finished when it is reduced to where when a spoon is run through it, the mixture stays parted so you can see the bottom of the pan.
  • Allow the chutney to cool slightly and then put into sterilized jars. Keeps in refrigerator for 6 months.
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