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Baked Butternut Squash

Prep time 5 mins
Cook time 1 hr, 5 mins
Yield 4 servings (serving size: 1/2 squash half).

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

Cooking Light The Lazy Gourmet