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.
Ingredients
- 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
- 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.
- 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.
- Transfer the chutney to a serving bowl and garnish with additional coconut flakes and coriander leaves.
- Serve the butternut squash, almond and coconut chutney with your favorite dishes or as a dip.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 18g6%
- Sugars 10g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.