Name: Roasted Butternut Squash Chutney
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Butternut squash, peeled and diced - 1 pound; Apples, diced - 3; Brown sugar - 1 ⅓ cups; Red onion, diced - 1; Cider vinegar - 4 tablespoons; Ground turmeric - 1 tablespoon; Chile powder - ½ teaspoon; Ground cinnamon - ½ teaspoon; Cumin - ½ teaspoon; Ground ginger - ½ teaspoon; Garlic powder - ¼ teaspoon

Ingredients for - Roasted Butternut Squash Chutney

1. Butternut squash, peeled and diced 1 pound

2. Apples, diced 3

3. Brown sugar 1 ⅓ cups

4. Red onion, diced 1

5. Cider vinegar 4 tablespoons

6. Ground turmeric 1 tablespoon

7. Chile powder ½ teaspoon

8. Ground cinnamon ½ teaspoon

9. Cumin ½ teaspoon

10. Ground ginger ½ teaspoon

11. Garlic powder ¼ teaspoon

How to cook deliciously - Roasted Butternut Squash Chutney

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Place butternut squash on the prepared baking sheet in a single layer.

3 . Stage

Bake in the preheated oven until fork-tender, about 20 minutes. Transfer butternut squash to a large bowl.

4 . Stage

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, stirring occasionally, until apples and onion are soft, 15 to 20 minutes.

5 . Stage

Add apple mixture to butternut squash in the bowl and stir gently to combine. Store in a covered container in the refrigerator.