Roasted Butternut Squash

Capital Grille Recipe

Main Dish:
5 butternut squash
1/4 cup olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 teaspoons freshly chopped thyme
1/2 cup Cranberry Pear Chutney

Cranberry Pear Chutney:
1 cup cranberries, fresh
1/2 cup granulated sugar
1/4 cup light brown sugar
1/4 cup golden raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of ground cloves
1/2 cup water
1/2 cup onion, finely diced
1/4 cup celery, finely diced
1/2 cup pears, peeled and diced

To make the squash: Preheat the oven to 325 degrees. Wash all the squash in cold running water. Peel, halve, and seed the squash. Cut each squash into eight pieces. In a large mixing bowl, combine the squash with the oil, salt, pepper and fresh thyme. Place the seasoned squash medley in a single layer on a sheet pan and roast  for 45 minutes or until tender. Place the warm squash in a large side dish, top with the cranberry pear chutney and serve immediately.

For the Chutney: Combine the first 8 ingredients in a saucepan and bring to a boil. Simmer for 10 minutes, stirring occasionally. Add remaining three ingredients and simmer for an additional 15 minutes. Remove from the heat and cool.

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