Roasted Butternut Squash With Cranberry-Pear Chutney
Recipe: #16464
December 23, 2014
Categories: Condiments, Dinner, Side Dishes, Fruit, Cranberry, Vegetables, Squash, Budget-Friendly, Easy/Beginner Cooking, Christmas, Entertaining, Fall/Autumn, Rosh Hashanah, Sunday Dinner, Thanksgiving, Winter, Oven Roast, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
""
Original recipe yields 8 servings
Ingredients
-
-
-
-
-
-
- CRANBERRY-PEAR CHUTNEY
-
-
Nutritional
- Serving Size: 1 (514.9 g)
- Calories 296.5
- Total Fat - 7.9 g
- Saturated Fat - 1.1 g
- Cholesterol - 0.2 mg
- Sodium - 678 mg
- Total Carbohydrate - 51.3 g
- Dietary Fiber - 5.6 g
- Sugars - 37 g
- Protein - 6.9 g
- Calcium - 129.3 mg
- Iron - 2.2 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
FOR THE CHUTNEY: combine the first 8 ingredients in a saucepan and bring to a boil. Simmer for 10 minutes, stirring occasionally. Add remaining three ingredients and simmer for an additional 15 minutes. Remove from the heat and cool.
Step 2
*TO MAKE THE SQUASH: preheat the oven to 325 degrees.
Step 3
Wash all the squash in cold running water. Peel, halve, and seed the squash. Cut each squash into eight pieces.
Step 4
In a large mixing bowl, combine the squash with the oil, salt, pepper and fresh thyme. Place the seasoned squash medley in a single layer on a greased sheet pan and roast for 45 minutes or until tender. Place the warm squash in a large side dish, top with the cranberry pear chutney and serve immediately.
Tips & Variations
No special items needed.
Related
