Baked Butternut Squash
|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|
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.