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Chutneyd Squash Circles
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Chutney'd Squash Circles
YIELD Makes 4 side-dish servings
See Cooking Videos
INGREDIENTS
| 2 | acorn squash (1 pound each) |
| 2 | tablespoons butter or margarine |
| 1/2 | cup prepared chutney |
| 2 | tablespoons water |
PREPARATION:
- Preheat oven to 400°F. Slice tip and stem end from squash. Cut squash crosswise into 3/4-inch rings. Scoop out and discard seeds.
- Tear off 18-inch square of heavy-duty foil. Center foil in 13X9-inch baking dish. Dot foil with butter; place squash on butter, slightly overlapping rings. Spoon chutney over slices; sprinkle with water.
- Bring foil on long sides of pan together in center, folding over to make tight seam. Fold ends to form tight seal.
- Bake 20 to 30 minutes until squash is fork-tender. Transfer to warm serving plate. Pour pan drippings over squash.
This recipe appears in:
Vegetable Side Dish
NUTRITIONAL INFORMATION:
| Protein | 2 g |
| Fiber | 1 g |
| Carbohydrate | 37 g |
| Total Fat | 7 g |
| Calories | 204 |
| Sodium | 76 mg |
DIETARY EXCHANGE:
| Fat | 1 |
| Starch | 2 |
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