Walnut-Rasin Chutney In A Butternut Squash Bowl – a delicious recipe with Butternut, butter, Brown sugar, Brandy, walnuts, Raisins. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
["Wash the buttternut squash and cut in half. Lay face-up in pan and fill with just enough water so that the water does not reach or splash up on the squash's meaty side.", "Pour the melted butter on the squash and make sure most of the squash absorbs some. Pour all excess into the hole (or pocket) where the seeds were.", "Spread the 1/4 cup brown sugar over the face of the squash, including inside the ""pocket"".", "Pour most of the brandy over the sugar and any remainders into the water or the ""pocket"" (No more than 2 tablespoons in the pocket).", "Add chopped walnuts to butter-alcohol mix in the pocket. Top with raisins and 1 additional Tablespoon of brown sugar for each pocket.", "Sprinkle the whole concoction with cloves.", "Make at 350 for 40-50 mintues, or until squash meat is soft when stuck with a fork."]
425
kcal
Calories
38
g
Fat
23
g
Carbs
2
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Butternut Squash (of appropriate size for # servings desired), 1/4 cup butter melted, 1/4 cup Brown sugar, 1/2 cup Rum or Brandy, and more.
Yes, Walnut-Rasin Chutney In A Butternut Squash Bowl 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.
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