Roasted Butternut Squash With Cranberry-Pear Chutney

40m
Prep Time
45m
Cook Time
1h 25m
Ready In


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Original is 8 servings
  • 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


No special items needed.

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