Chutney D Squash Circles Recipe
Ingredients
| Acorn squash | 2 | |
| Butter/Margarine | 2 Tablespoon | |
| Chutney | 1/2 Cup (16 tbs), prepared | |
| Water | 2 Tablespoon | |
| Purple kale and scented geranium leaves for garnish | ||
Directions
Preheat oven to 400 °F.
Slice tip and stem ends from squash; cut squash crosswise into 3/4 inch circles.
Scoop out seeds with spoon.
Tear off 18-inch square of heavy aluminum foil.
Center foil in 13 x 9 inch baking dish.
Dot foil with butter and place squash on butter, slightly overlapping circles.
Spoon chutney over slices and sprinkle with water.
Bring foil on long sides of pan together in center, folding over to make tight seam.
Crimp ends to form tight seal.
Bake 20 to 30 minutes until squash is fork-tender.
Transfer with spatula to warm serving plate.
Pour pan liquid over squash.
Garnish, if desired
Slice tip and stem ends from squash; cut squash crosswise into 3/4 inch circles.
Scoop out seeds with spoon.
Tear off 18-inch square of heavy aluminum foil.
Center foil in 13 x 9 inch baking dish.
Dot foil with butter and place squash on butter, slightly overlapping circles.
Spoon chutney over slices and sprinkle with water.
Bring foil on long sides of pan together in center, folding over to make tight seam.
Crimp ends to form tight seal.
Bake 20 to 30 minutes until squash is fork-tender.
Transfer with spatula to warm serving plate.
Pour pan liquid over squash.
Garnish, if desired
Chef
