Chutney-Filled Acorn Squash
Chutney-Filled Acorn Squash could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 8. For $1.08 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 3g of fat, and a total of 362 calories. 43 people have made this recipe and would make it again. Head to the store and pick up ground cinnamon, white vinegar, cranberries, and a few other things to make it today. It works best as a beverage, and is done in about 1 hour and 10 minutes. It is brought to you by Taste of Home. With a spoonacular score of 63%, this dish is good. If you like this recipe, you might also like recipes such as Cashew Cheese and Pomegranate Filled Acorn Squash, Apple-filled Acorn Squash Rings With Curry Butter, and Ground Beef & Apple Filled Acorn Squash Halves.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 55 minutes
Ingredients:
3 to 4 acorn squash (about 1 pound each)
1 cup chopped unpeeled apple
4 cups fresh or frozen cranberries
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup orange juice
1 cup fresh orange segments
1/2 cup raisins
2 cups sugar
1/4 cup chopped walnuts
1 tablespoon white vinegar.jpg)
Equipment:
baking pan
sauce pan
frying pan
oven
Cooking instruction summary:
Directions Cut squash in half; remove and discard seeds. Level bottoms. Place with hollow side down in an ungreased 13-in. x 9-in. baking pan. Add 1/4 in of water to pan. Cover and bake at 350° for 45 minutes. Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Remove squash from oven; turn over and fill with chutney. Bake, uncovered, 10 minutes longer or until squash is tender. Yield: 6-8 servings. Originally published as Chutney-Filled Acorn Squash in Country Woman Print Add to Recipe Box Email a Friend
Step by step:
1. Cut squash in half; remove and discard seeds. Level bottoms.
2. Place with hollow side down in an ungreased 13-in. x 9-in. baking pan.
3. Add 1/4 in of water to pan. Cover and bake at 350° for 45 minutes. Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer for 10 minutes.
4. Remove squash from oven; turn over and fill with chutney.
5. Bake, uncovered, 10 minutes longer or until squash is tender.
Nutrition Information:
covered percent of daily need
