Mango Chutney Glazed Baked Winter Squash

This is an ideal fall dish and a wonderful combination of indian flavors and seasonal winter squash!

Components

  • Mango chutney
  • Baked winter squash

Directions

  • Preheat oven to 350˚F/180˚C.
  • In a large saucepan, make the mango chutney.
  • Bake the winter squash for 40 minutes.
  • Remve from oven and add 2 tablespoons of mango chutney. Mix well.
  • Serve as an appetizer or a side dish.
↓ This is a component-based recipe (fancy talk for making the dish in pieces, then assembling). ↓

Mango chutney

Ingredients

  • 2 green or unripe mangoes, cut into 1⁄2 inch slices
  • 1 granny smith apple, cut into 1⁄2 inch slices
  • 1 small onion, chopped
  • 1⁄2 inch ginger, shredded
  • 1 tablespoon raisins
  • 1 sweet red pepper
  • 1 jalapeno
  • 1 teaspoon red pepper flakes
  • 2 teaspoons yellow mustard seeds
  • 1 cup sugar
  • 1⁄2 cup apple cider vinegar

Steps

  • In a large saucepan, combine sugar and vinegar. Bring to a boil.
  • Add all the remaining ingredients. Simmer uncovered until cooked through. Stir occasionally.
  • Serve immediately or store in sterilized glass jars. Keep refrigerated.

Baked winter squash

Ingredients

  • 1 winter acorn squash
  • 1 tablespoon olive oil

Steps

  • Preheat oven to 350˚F.
  • Cut the squash into inch slices.
  • Place the squash in a oiled baking dish.
  • Bake for 20 minutes, turn over and bake for another 20 minutes.
  • For garnish, mix in a miso glaze or mango chutney glaze. Serve hot.

Category: Side dish

Cusine: American

Tags: Baked • Chutney • Side dish