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TINKS -Butternut Squash with Plum Chutney Recipe

Ingredients

How to make it

  • Preheat oven to 350°F. Using a sharp knife, puncture squash in several places.
  • Place on a baking sheet, and bake until tender, about 2 to 2 1/2 hours.
  • To make the chutney, pit and coarsely chop the peaches and plums, and combine in a heavy non-aluminum saucepan with the grapes, onions, brown sugar, currants or raisins, ginger, garlic, cayenne pepper, and vinegar.
  • On a square of cheesecloth, place the cinnamon sticks, peppercorns, and cloves and tie edges together with kitchen string. Add to the saucepan and bring to a boil over high heat, stirring often. Reduce heat to low and simmer uncovered, stirring occasionally, until the chutney develops the consistency of a loose jam (about 50 to 60 minutes).
  • When the chutney begins to thicken during the last 10 or so minutes of cooking, stir often with a wooden spoon to prevent burning.
  • Remove from heat and let cool to room temperature. Discard the cheesecloth bundle.
  • Set aside 1/2 cup chutney for the squash and refrigerate the rest for future use in a tightly covered container.
  • When the squash is done, remove from the oven and let cool for 10 to 15 minutes. Using oven mitts and a long, sharp knife, carefully cut the squash in half lengthwise. Scoop out the seeds with a large spoon and discard them. Scoop out the hot flesh into a warmed bowl. Add the butter and salt and stir until butter is melted.
  • To serve family style: Make a well in the center of the squash, and fill it with chutney. Serve immediately.
  • Makes 6 servings.
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  • anitagae 15 years ago
    wow - this sounds so much better than the plain way I usually do squash..... creative , I wouldn't just come up with this combination, so thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    perfect for fall! Delicious!
    Was this review helpful? Yes Flag

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