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Baked Butternut Squash

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Ingredients
  Butternut squash 2 Pound (1 Medium Size)
  Mango chutney 1⁄3 Cup (5.33 tbs)
  Grated peeled ginger root 1 Teaspoon
  Freshly grated nutmeg 1⁄4 Teaspoon, or ground
Directions

Wash squash; cut in half lengthwise.
Remove and discard seeds.
Place squash, cut sides up, in an 11- x 7- x 1 1/2-inch baking dish.
Combine chutney, gingerroot, and nutmeg.
Brush some of chutney mixture over cut sides of squash; spoon remaining mixture into cavities of squash.
Cover and bake at 400° for 1 hour or until tender.
Remove from oven; brush with chutney mixture remaining in dish.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes or until browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Healthy
Cook Time: 
65 Minutes

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 583 Calories from Fat 28

% Daily Value*

Total Fat 3 g4.7%

Saturated Fat 0.52 g2.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1175.3 mg49%

Total Carbohydrates 144 g48.1%

Dietary Fiber 21.9 g87.4%

Sugars 50.5 g

Protein 9 g18.5%

Vitamin A 1928.8% Vitamin C 318%

Calcium 43.9% Iron 35.7%

*Based on a 2000 Calorie diet

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Baked Butternut Squash Recipe