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.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Place butternut squash on the prepared baking sheet in a single layer.
Bake in the preheated oven for about 20 minutes or until fork-tender. Transfer butternut squash to a large bowl.
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.
Add apple mixture to butternut squash in the bowl and stir gently to combine. Store in a covered container in the refrigerator.
- 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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