Recipe

Tinks -butternut Squash With Plum Chutney Recipe

Add Step-by-Step Photos	Minitindel / All my dishes 1 year, 2 months ago A GREAT SIDE DISH FOR ANY MEAL........ Prep:15m Cook:150m Servings:6	Minitindel
	tinks butternut squash with plum chutney

Add Photos

Does this look good? Yeah! / Nope

Fans

elgab89

tuilelaith

Ingredients

3 - pounds butternut squash

1 - pound peaches, peeled

1 - pound plums, halved

1/2 - pound seedless grapes, stems removed........

2 -yellow onions, chopped

1 - 3/4 cups brown sugar, firmly packed.....

1 - cup currants or raisins

1/4 - cup ginger, fresh, finely chopped (peeled).......

1 - clove garlic, minced

1 - teaspoon cayenne pepper

1 - 1/2 cups apple cider vinegar

3 - (2 to 3-inch) cinnamon sticks

1 - tablespoon peppercorns

1 - tablespoon whole cloves

2 - tablespoon unsalted butter

1/4 - teaspoon salt

Directions

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.

Recent Gawkers

tuilelai

grk

mbeards2

raelene1

dqlts

anitagae

marky90

yardsail

shai

maclean9

elgab89

minitind

Not quite what you're looking for? See more Side Dishes / Vegetable Dishes

Or see more just like this

Comments

elgab89 1 year, 2 months ago said:
Perfect for fall! Delicious!

anitagae 1 year, 2 months ago said:
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

Add a Comment