Baked Butternut Squash

Name: Baked Butternut Squash
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams medium butternut squash (about; 1 teaspoon peeled, grated gingerroot; 79 milliliters mango chutney; 0 teaspoons freshly grated nutmeg (or ground nutmeg)

Baked Butternut Squash

Need a gluten free and vegan side dish? Baked Butternut Squash could be a tremendous recipe to try. This recipe serves 4. One serving contains 182 calories, 2g of protein, and 0g of fat. A mixture of butternut squash, nutmeg, mango chutney, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

1 Wash squash; cut in half lengthwise.

Ingredients you will need

Squash

Remove and discard seeds.

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Seeds

Place squash, cut sides up, in an 11- x 7- x 1 1/2-inch baking dish.

Ingredients you will need

Squash

Equipment you will use

Baking Pan

Combine chutney, gingerroot, and nutmeg.

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Ginger

Chutney

Nutmeg

Brush some of the 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.

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Chutney

Squash

Equipment you will use

Oven

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.

Ingredients you will need

Chutney

Equipment you will use

Oven