Roasted Butternut Squash Chutney Food

BUTTERNUT SQUASH THOGAYAL / CHUTNEY

Steps:

• Add 1/2 tsp oil and when it becomes hot, add the urad dal, chana dal, tamarind, green chillies asafoetida and roast until the lentils turn golden brown and set aside. Don't turn them dark brown/ black. You can roast them individually if you wish.
• Next add the remaning 1 tsp oil and add the cubed butternut squash. Add salt needed for the veggie and saute it until it becomes tender.
• Now add the cooked butternut squash, coconut, roasted lentilsm chillies, tamarind, and grind it to a somewhat smooth consistency for a thogayal or grind it smoothly for a chutney.
• Prepare the tempering by heating the oil. When it becomes hot, add the mustard seeds, curry leaves, dried red chilly. Let the mustard seeds pop. Add it to the chutney and mix.
• Serve the thogayal / chutney with rice/ idli/ dosa.
• Switch on the saute mode in your instant pot. When it becomes hot, add Add 1/2 tsp oil. Add the urad dal, chana dal, tamarind, green chillies, asafoetida and roast until the lentils turn golden brown and set aside. Don't turn them dark brown/ black. You can roast them individually if you wish.
• Switch off the sauet mode.
• Next add the remaning 1 tsp oil and add the cubed butternut squash and salt. Add 1/4 cup water and cook on manual pressure coom mode for 2 minutes. Release pressure immediately. (Alternatively, you can saute the butternut squash in the instant pot until it becomes tender.)
• Now grind all the ingredients together to a somewhat coarse paste. You can grind it smoothly if you want to use this as a chutney.
• Prepare the tempering by heating the oil. When it becomes hot, add the mustard seeds, curry leaves, dried red chilly. Let the mustard seeds pop. Add it to the chutney and mix.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

SIMPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

ROASTED BUTTERNUT SQUASH CHUTNEY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place butternut squash on the prepared baking sheet in a single layer.
• Bake in the preheated oven until fork-tender, about 20 minutes. Transfer butternut squash to a large bowl.
• Meanwhile, combine apples, brown sugar, onion, vinegar, turmeric, chile powder, cinnamon, cumin, ginger, and garlic powder in a saucepan over low heat. Cover and cook, stirring occasionally, until apples and onion are soft, 15 to 20 minutes.
• Add apple mixture to butternut squash in the bowl and stir gently to combine. Store in a covered container in the refrigerator.

ROASTED BUTTERNUT SQUASH CHUTNEY RECIPE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place butternut squash on the prepared baking sheet in a single layer.
• Bake in the preheated oven for about 20 minutes or until fork-tender. Transfer butternut squash to a large bowl.
• Meanwhile, combine apples, brown sugar, onion, vinegar, turmeric, chile powder, cinnamon, cumin, ginger, and garlic powder in a saucepan over low heat. Cover and cook for 15 to minutes, stirring occasionally, until apples and onion are soft.
• Add apple mixture to butternut squash in the bowl and stir gently to combine. Store in a covered container in the refrigerator.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 375 degrees F, and line 2 baking sheets with parchment paper.
• Peel, seed, and dice the squash into 1-inch cubes. Toss the cubes in a large bowl together with the remaining ingredients. Spread into a single layer on the baking sheets. Roast in the oven until the squash is tender in the center and the outside is brown and crisp, about 25 to 30 minutes. Remove the squash from the oven, transfer to a serving bowl and serve.

OVEN ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350°F.
• Peel and dice (1/2 inch pieces work well) butternut squash. With practice this will get faster.
• Spray a cookie sheet with non-stick spray.
• Spread out squash in single layer on sheet.
• Sprinkle dill weed over squash.
• Drizzle with olive oil.
• Bake for 30-45 minutes or until squash is tender(again depending on size of pieces and amount of squash).

SPICY SQUASH & APPLE CHUTNEY

Steps:

• Heat the oil in a large preserving pan, then gently fry the onions, ginger, chilli, cardamom, cinnamon, mustard and cumin seeds together for 5 mins, until the spices are aromatic.
• Stir the garlic, squash and apples into the onions, then cook for 10-15 mins more, until the onions and apples are soft and the squash yields a little here and there.
• Stir in the turmeric and sugar and let it melt around the vegetables. Simmer for 5 mins - this process almost candies the chunks of pumpkin, so that it doesn't entirely break down during the next step.
• Pour in the vinegar, season with 2 tsp salt, then bring the chutney back to a simmer. Cook, stirring regularly, for about 30 mins or until the apple has cooked down to make a squishy base for the chutney, with chunks of tender pumpkin here and there, and a little syrupiness at the bottom of the pan - you don't want the chutney to be too dry as it will thicken as it cools.
• Spoon the hot chutney into sterilised jars and seal. The chutney can be eaten straight away, or left to mellow in a dark place. You can store it for up to six months.

BUTTERNUT SQUASH SOUP WITH CHUTNEY

Steps:

• Slice squash in half and scoop out seeds. Place cut side down on foil lined baking pan. Bake at 350 for about an hour. Cool, then scoop out squash.
• In a large saucepan melt butter and saute onions until soft. Add squash, broth and seasonings. Simmer for 30 minutes. Process soup in blender in batches until smooth. If soup needs to be thinned stir in more broth or some heavy cream.
• For Chutney:.
• Place all ingredients in pan and simmer for an hour and a half to two hours, stir frequently.
• Serve soup with chutney and sour cream if desired. Soup can also be served without chutney and instead sprinkle crisp bacon on top and a dollop of sour cream.