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Prep Time: 5 Minutes Cook Time: 65 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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) |
Directions:
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.
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