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Baked Butternut Squash Recipe
|Butternut squash||2 Pound (1 Medium Size)|
|Mango chutney||1⁄3 Cup (5.33 tbs)|
|Grated peeled ginger root||1 Teaspoon|
|Freshly grated nutmeg||1⁄4 Teaspoon, or ground|
Serving size: Complete recipe
Calories 583 Calories from Fat 28
% Daily Value*
Total Fat 3 g4.7%
Saturated Fat 0.52 g2.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1175.3 mg49%
Total Carbohydrates 144 g48.1%
Dietary Fiber 21.9 g87.4%
Sugars 50.5 g
Protein 9 g18.5%
Vitamin A 1928.8% Vitamin C 318%
Calcium 43.9% Iron 35.7%
*Based on a 2000 Calorie diet
Remove and discard seeds.
Place squash, cut sides up, in an 11- x 7- x 1 1/2-inch baking dish.
Combine chutney, gingerroot, and nutmeg.
Brush some of chutney mixture over cut sides of squash; spoon remaining mixture into cavities of squash.
Cover and bake at 400° for 1 hour or until tender.
Remove from oven; brush with chutney mixture remaining in dish.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes or until browned.