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Chutney-Filled Acorn Squash

Chutney-Filled Acorn Squash
TOTAL TIME: Prep: 15 min. Bake: 55 min. YIELD: 6-8 servings.

Ingredients

  • 3 to 4 acorn squash (about 1 pound each)
  • 4 cups fresh or frozen cranberries
  • 2 cups sugar
  • 1 cup fresh orange segments
  • 1 cup chopped unpeeled apple
  • 1/2 cup orange juice
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts
  • 1 tablespoon white vinegar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon

Directions

  • 1. Cut squash in half; remove and discard seeds. Level bottoms. Place with hollow side down in an ungreased 13-in. x 9-in. baking pan. Add 1/4 in of water to pan. Cover and bake at 350° for 45 minutes. Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Remove squash from oven; turn over and fill with chutney. Bake, uncovered, 10 minutes longer or until squash is tender.

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