Chutney, Coconut, Acorn Squash

2
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"Here is a different twist for Acorn squash - The chutney and coconut does not overpower the natural taste of the squash but does add a bit of zip to it. The original recipe was in Taste of Home by Deirdre Cox with a couple of changes by me. We loved the flavour"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (15.2 g)
  • Calories 52.6
  • Total Fat - 5.5 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 0.6 mg
  • Sodium - 31.1 mg
  • Total Carbohydrate - 1 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.3 g
  • Protein - 0.3 g
  • Calcium - 2.3 mg
  • Iron - 0.2 mg
  • Vitamin C - 2 mg
  • Thiamin - 0 mg

Step 1

Place your prepared squash cut side down in an oven proof dish, cover with foil, bake in 375 oven for 45 minutes or until soft. Your timing here depends on the size of your squash.

Step 2

While the squash is cooking mix together the chutney, butter, coconut.

Step 3

When your squash is cooked divide the mixture between them

Step 4

Season with salt and pepper

Step 5

Cover with foil, return to oven for a further 15 minutes

Tips & Variations


No special items needed.

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