Roasted Butternut Squash Chutney Recipe

Name: Roasted Butternut Squash Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound butternut squash, peeled and diced; 3 apples, diced; 1 1/3 cups brown sugar; 1 red onion, diced; 4 tablespoons cider vinegar; 1 tablespoon ground turmeric; 1/2 teaspoon chile powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cumin; 1/2 teaspoon ground ginger; 1/4 teaspoon garlic powder

Servings: persons

1 pound butternut squash, peeled and diced
3 apples, diced
1 1/3 cups brown sugar
1 red onion, diced
4 tablespoons cider vinegar
1 tablespoon ground turmeric
1/2 teaspoon chile powder
1/2 teaspoon ground cinnamon
1/2 teaspoon cumin
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder

1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2
Place butternut squash on the prepared baking sheet in a single layer.
3
Bake in the preheated oven until fork-tender, about 20 minutes. Transfer butternut squash to a large bowl.
4
Meanwhile, combine apples, brown sugar, onion, vinegar, turmeric, chile powder, cinnamon, cumin, ginger, and garlic powder in a saucepan over low heat. Cover and cook, stirring occasionally, until apples and onion are soft, 15 to 20 minutes.
5
Add apple mixture to butternut squash in the bowl and stir gently to combine. Store in a covered container in the refrigerator.

1160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound butternut squash, peeled and diced, 3 apples, diced, 1 1/3 cups brown sugar, 1 red onion, diced, and more.

Yes, Roasted Butternut Squash Chutney falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash Chutney

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