Stuffed Butternut Squash

Okay folks. This one isn't really husband-approved, for the reason that he didn't like the spice of the mango chutney. However, I REALLY liked it, so it still gets put on here, with a note of caution: it has a little bit of a kick. It's also a little time consuming. This was my first time eating butternut squash, let alone cooking with it, and I was happy with the results. Hubby is just a big baby about spices :-)

If you don't know, mango chutney is essentially mango preserves with ginger. Chutney is used often in Indian cooking; I found this in the ethnic food section of our local Publix grocery store. You can use it for many things, including making a glaze for chicken (the recipe is on the jar we bought).

This made enough for two, and there was filling left over. I made it as a vegetarian main dish; originally the recipe (from Taste of Home) called it a side-dish. I thought it made WAY too much for a side dish.

Adjust as you like--already have some leftover cooked rice? Use that. Want to use brown rice or some other rice? Sure.

1 Small butternut squash

1/2 cup (uncooked) brown rice

3 Tbsp dried cranberries (I used a Sunmaid Craisin/Raisin mix)

3 Tbps mango chutney

3/4 tsp curry powder

Pinch brown sugar

Salt and pepper

Butter or margarine

1. Preheat the oven to 350 degrees.

2. Start rice. (Brown rice takes about 45 minutes to cook.) 1/2 cup brown rice needs about 1 1/4 cups water.

3. Slice the butternut squash in half longways. Scoop out the pulp/seeds. Place skin-side-up in a glass baking dish. Pour enough hot water into the dish that it comes up about 1/2 inch. Bake 30-40 minutes until tender. Let cool enough to handle. LEAVE THE OVEN ON.

4. Scoop out the flesh of the butternut squash, leaving about a 1/4 inch shell.

5. Mix the flesh with the other ingredients. Scoop filling into the shells. Dot with butter/margarine.

6. Bake, filling side up, 20-30 minutes.

**coming this week--a curried couscous and veggies dish, and FINALLY the white bean cassoulet!**