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)

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.

Ingredients you will need

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.

Ingredients you will need

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.

Ingredients you will need

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