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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.