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When our test kitchen cooks came across the tart cranberry chutney recipe shared by Arline Blanchard, from Stockton Springs, Maine, they promptly paired it with another autumn favorite—acorn squash. The resulting side dish is tangy and tasty, and eye-catching as well!
Originally published as Chutney-Filled Acorn Squash in Country Woman September/October 1997
Quick and sweet, this acorn squash makes an easy side dish for any meal.
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