Acorn Squash with Cranberry Chutney

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Acorn Squash with Cranberry Chutney calories by ingredient
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Number of Servings: 8


    4 -1 lb acorn squash
    salad oil spray
    1 6oz package mixed dried fruit
    1 pear; peeled, cored, and chopped
    2 cups whole cranberries
    1/2 c packed light brown sugar
    11/4 c light corn syrup
    2 t grated orange peel
    1/2 t ground cinnamon
    1/2 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.

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