Acorn Squash with Cranberry Chutney
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 -1 lb acorn squashsalad oil spray1 6oz package mixed dried fruit1 pear; peeled, cored, and chopped2 cups whole cranberries1/2 c packed light brown sugar11/4 c light corn syrup2 t grated orange peel1/2 t ground cinnamon1/2 t dry mustard
Preheat oven to 350. Spray large roasting pan. Cut squash in half; remove seeds. Cut thin slice from bottom of each squash half so squash will stand level. Spray bottoms of squash. Bake 40 minutes, until fork tender.
Meanwhile, in 3 quart saucepan over medium-high heat, heat dried fruit, remaining ingredients, and 1/2 c of water to boiling. Reduce heat; simmer 20 - 25 minutes until chutney thickens slightly, stirring frequently.
To serve, spoon chutney into cavity of each squash.
Number of Servings: 8
Recipe submitted by SparkPeople user LOUVRELOVER.
Meanwhile, in 3 quart saucepan over medium-high heat, heat dried fruit, remaining ingredients, and 1/2 c of water to boiling. Reduce heat; simmer 20 - 25 minutes until chutney thickens slightly, stirring frequently.
To serve, spoon chutney into cavity of each squash.
Number of Servings: 8
Recipe submitted by SparkPeople user LOUVRELOVER.
Nutritional Info Amount Per Serving
- Calories: 243.3
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 27.0 mg
- Total Carbs: 68.5 g
- Dietary Fiber: 6.5 g
- Protein: 2.6 g
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