How to Make Roasted Butternut Squash Chutney - A Step-by-Step Guide

Roasted Butternut Squash Chutney is a delightful and versatile condiment that is perfect for adding a burst of flavor to your dishes. This recipe combines the natural sweetness of butternut squash with the tanginess of vinegar and the spiciness of ginger and chili, creating a delicious and vibrant chutney that is sure to elevate any dish.

Butternut squash is known for its rich, nutty flavor and creamy texture, making it the perfect base for a chutney. When roasted, it takes on a caram...

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Ingredients

  • 1 pound butternut squash, peeled and diced
  • 3 apples, diced
  • 1 ⅓ cups brown sugar
  • 1 red onion, diced
  • 4 tablespoons cider vinegar
  • 1 tablespoon ground turmeric
  • ½ teaspoon chile powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cumin
  • ½ teaspoon ground ginger
  • ¼ teaspoon garlic powder

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 24
  • Yield: 24 servings

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Place butternut squash on the prepared baking sheet in a single layer.
  • Bake in the preheated oven until fork-tender, about 20 minutes. Transfer butternut squash to a large bowl.
  • 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.
  • Add apple mixture to butternut squash in the bowl and stir gently to combine. Store in a covered container in the refrigerator.
  • Nutrition

    68 cal.

    • Total Fat: 0g
    • Sodium: 5mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 1g
    • Total Sugars: 14g
    • Protein: 0g
    • Vitamin C: 5mg
    • Calcium: 23mg
    • Iron: 0mg
    • Potassium: 120mg