Side Items

Acorn Squash with Cranberry Chutney is for Side Dish.

Acorn Squash with Cranberry Chutney takes 15 minutes to prepare.

Acorn Squash with Cranberry Chutney takes 40 minutes to cook.

Acorn Squash with Cranberry Chutney makes 8 servings.

The ingredients for Acorn Squash with Cranberry Chutney are:

4 -1 lb acorn squash
salad oil spray
1 6oz package mixed dried fruit
1 pear; peeled, cored, and chopped
2 cups whole cranberries
1/2 c packed light brown sugar
11/4 c light corn syrup
2 t grated orange peel
1/2 t ground cinnamon
1/2 t dry mustard

Here is how you make Acorn Squash with Cranberry Chutney:

Preheat oven to 350. Spray large roasting pan. Cut squash in half; remove seeds. Cut thin slice from bottom of each squash half so squash will stand level. Spray bottoms of squash. Bake 40 minutes, until fork tender.Meanwhile, in 3 quart saucepan over medium-high heat, heat dried fruit, remaining ingredients, and 1/2 c of water to boiling. Reduce heat; simmer 20 - 25 minutes until chutney thickens slightly, stirring frequently. To serve, spoon chutney into cavity of each squash.Number of Servings: 8Recipe submitted by SparkPeople user LOUVRELOVER.

The nutritional information for Acorn Squash with Cranberry Chutney is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 243.3

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 27.0 mg
• Total Carbs: 68.5 g
• Dietary Fiber: 6.5 g
• Protein: 2.6 g

The dietary needs meet for Acorn Squash with Cranberry Chutney is Vegetarian