Chutney, Coconut, Acorn Squash
Recipe: #10420
August 30, 2013
Categories: Side Dishes, Squash, 5 Ingredients Or Less, Labor Day, Sunday Dinner, Oven Bake, Gluten-Free, Heart Healthy, No Eggs, Vegetarian, Vegetarian Dinner, more
"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 is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
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