Baked Butternut Squash

Oxmoor House
4 servings (serving size: 1/2 squash half).


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1 medium butternut squash (about 2 pounds)
1/3 cup mango chutney
1 teaspoon peeled, grated gingerroot
1/4 teaspoon freshly grated nutmeg (or ground nutmeg)


Prep: 5 Minutes
Cook: 1 Hour, 5 Minutes

1 Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut sides up, in an 11- x 7- x 1 1/2-inch baking dish. Combine chutney, gingerroot, and nutmeg. Brush some of the chutney mixture over cut sides of squash; spoon remaining mixture into cavities of squash. Cover and bake at 400° for 1 hour or until tender. Remove from oven; brush with chutney mixture remaining in dish. Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes or until browned.

Created date

August 2009

Nutritional Information

Calories 154
Caloriesfromfat 2 %
Fat 0.3 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.5 g
Carbohydrate 39.6 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 54 mg
Calcium 0.0 mg