Butternut squash, almond and coconut chutney recipe

Butternut squash is a good source of vitamins A and C, as well as fiber, making it a nutritious addition to your diet.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Butternut squash, almond and coconut chutney recipe

Cooking Method: Blending, Roasting Cuisine: Indian Courses: Lunch, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Butternut squash
• 50 gram Almonds
• 30 gram Coconut flakes
• 2 teaspoon Lemon juice
• 2 piece Garlic cloves
• 1 teaspoon Ginger
• 1 piece Green chili
• 1 bunch Coriander leaves
• 1 teaspoon Salt
• 1 tablespoon Oil

Instructions

1. Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, drizzle with oil, and season with salt. Roast in the oven for 30 minutes or until the squash is tender.
2. In a blender, combine the roasted butternut squash, almonds, coconut flakes, lemon juice, garlic cloves, ginger, green chili, coriander leaves, and salt. Blend until smooth.
3. Transfer the chutney to a serving bowl and garnish with additional coconut flakes and coriander leaves.
4. Serve the butternut squash, almond and coconut chutney with your favorite dishes or as a dip.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 18g6%

Sugars 10g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.