Tinks -butternut Squash With Plum Chutney |
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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 6 |
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A GREAT SIDE DISH FOR ANY MEAL........ Ingredients:
3 - pounds butternut squash |
1 - pound peaches, peeled |
1 - pound plums, halved |
1/2 - pound seedless grapes, stems removed........ |
2 -yellow onions, chopped |
1 - 3/4 cups brown sugar, firmly packed..... |
1 - cup currants or raisins |
1/4 - cup ginger, fresh, finely chopped (peeled)....... |
1 - clove garlic, minced |
1 - teaspoon cayenne pepper |
1 - 1/2 cups apple cider vinegar |
3 - (2 to 3-inch) cinnamon sticks |
1 - tablespoon peppercorns |
1 - tablespoon whole cloves |
2 - tablespoon unsalted butter |
1/4 - teaspoon salt |
Directions:
1. Preheat oven to 350°F. Using a sharp knife, puncture squash in several places.
2. Place on a baking sheet, and bake until tender, about 2 to 2 1/2 hours.
3. To make the chutney, pit and coarsely chop the peaches and plums, and combine in a heavy non-aluminum saucepan with the grapes, onions, brown sugar, currants or raisins, ginger, garlic, cayenne pepper, and vinegar.
4. On a square of cheesecloth, place the cinnamon sticks, peppercorns, and cloves and tie edges together with kitchen string. Add to the saucepan and bring to a boil over high heat, stirring often. Reduce heat to low and simmer uncovered, stirring occasionally, until the chutney develops the consistency of a loose jam (about 50 to 60 minutes).
5. When the chutney begins to thicken during the last 10 or so minutes of cooking, stir often with a wooden spoon to prevent burning.
6. Remove from heat and let cool to room temperature. Discard the cheesecloth bundle.
7. Set aside 1/2 cup chutney for the squash and refrigerate the rest for future use in a tightly covered container.
8. When the squash is done, remove from the oven and let cool for 10 to 15 minutes. Using oven mitts and a long, sharp knife, carefully cut the squash in half lengthwise. Scoop out the seeds with a large spoon and discard them. Scoop out the hot flesh into a warmed bowl. Add the butter and salt and stir until butter is melted.
9. To serve family style: Make a well in the center of the squash, and fill it with chutney. Serve immediately.
10. Makes 6 servings.
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