Roasted Butternut Squash w/Mango Chutney
A honey/nutmeg roasted 1" thick coin of Butternut Squash, Topped with a succulent sweet tangy Mango Chutney. Great for an appetizer or a side dish.
Folders: Side Dish
Categories: Appetizers, Gluten-Free, Vegan, Vegetarian
Primary Method: Roasting, Simmering
|1 each Butternut squash • Sliced neck into coins 1"|
|.25 cups Honey • Brushed onto squash|
|dash Nutmeg • to taste|
1.) Preheat oven to 375°F and set rack in the middle.
2.) Cut Butternut Squash, dividing the neck from the belly. Stand each piece on end and slice down the sides, removing the skin. Remove seeds from belly.
3.) Slice into 1" thick coins.
4.) Liberally, brush with Honey and sprinkle with Nutmeg to taste
5.) set coins on a sheet pan with oiled parchment paper
6.) Roast till al dente. While roasting, start on the Mango Chutney (or prep the day before and let refrigerate over night).
|4-5 each 3 cups Mangoes • medium diced|
|1 each onion, red-med/small • Minced|
|1 cup Raisins, Golden|
|1 each Jalapeno • Seeded and minced|
|.5 cup Honey|
|.5 cup Rice Wine Vinegar|
|2 each Lime • Juice of 2, Zest of 1|
|1 tbsp Ginger Root • grated fine|
Combine all the ingredients in a large sauce pan with 1/2 cup of water and bring to boil over high heat. Reduce heat to medium-low and simmer until thickened, about 15 minutes.
For plate set-up, put one coin of the Butternut Squash on plate, then spoon 2oz of the Mango Chutney on top. Can be served with unflavored greek yogurt or Creme Fraische with a dash of nutmeg or grated dark chocolate.
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