How To Make Roasted Butternut Squash Chutney
This squash chutney recipe makes use of roasted butternut squash, apples, and red onion that are seasoned with various herbs and spices.
Serves:
Ingredients
- 1lbbutternut squash,peeled and diced
- 3apples,diced
- 1⅓cupsbrown sugar
- 1red onion,diced
- 4tbspcider vinegar
- 1tbspturmeric,ground
- ½tspchile powder
- ½tspcinnamon,ground
- ½tspcumin
- ½tspginger,ground
- ¼tspgarlic powder
Instructions
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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Place butternut squash on the prepared baking sheet in a single layer.
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Bake in the preheated oven for about 20 minutes or until fork-tender. Transfer butternut squash to a large bowl.
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Meanwhile, combine apples, brown sugar, onion, vinegar, turmeric, chile powder, cinnamon, cumin, ginger, and garlic powder in a saucepan over low heat. Cover and cook for 15 to minutes, stirring occasionally, until apples and onion are soft.
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Add apple mixture to butternut squash in the bowl and stir gently to combine. Store in a covered container in the refrigerator.
Nutrition
- Calories: 55.37kcal
- Fat: 0.09g
- Saturated Fat: 0.02g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.01g
- Polyunsaturated Fat: 0.03g
- Carbohydrates: 14.15g
- Fiber: 1.16g
- Sugar: 10.85g
- Protein: 0.38g
- Sodium: 5.39mg
- Calcium: 20.32mg
- Potassium: 121.82mg
- Iron: 0.49mg
- Vitamin A: 102.10µg
- Vitamin C: 5.41mg
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