Ingredients Jump to Instructions ↓

  1. 3 pounds butternut squash

  2. 1 pound peaches, peeled

  3. 1 pound plums, halved

  4. 1/2 pound seedless grapes, stems removed

  5. 2 yellow onions, copped

  6. 1 3/4 cups brown sugar, firmly packed

  7. 1 cup currants or raisins

  8. 1/4 cup ginger, fresh, finely chopped (peeled)

  9. 1 clove garlic, minced

  10. 1 teaspoon cayenne pepper

  11. 1 1/2 cups apple cider vinegar

  12. 3 (2 to 3-inch) cinnamon sticks

  13. 1 tablespoon peppercorns

  14. 1 tablespoon whole cloves

  15. 2 tablespoon unsalted butter

  16. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C). Using a sharp knife, puncture squash in several places. Place on a baking sheet, and bake until tender, about 2 to 2 1/2 hours. To make the chutney, pit and coarsely chop the peaches and plums, and combine in a heavy non-aluminum saucepan with the grapes, onions, brown sugar, currants or raisins, ginger, garlic, cayenne pepper, and vinegar. On a square of cheesecloth, place the cinnamon sticks, peppercorns, and cloves and tie edges together with kitchen string. Add to the saucepan and bring to a boil over high heat, stirring often. Reduce heat to low and simmer uncovered, stirring occasionally, until the chutney develops the consistency of a loose jam (about 50 to 60 minutes). When the chutney begins to thicken during the last 10 or so minutes of cooking, stir often with a wooden spoon to prevent burning. Remove from heat and let cool to room temperature. Discard the cheesecloth bundle. Set aside 1/2 cup chutney for the squash and refrigerate the rest for future use in a tightly covered container. When the squash is done, remove from the oven and let cool for 10 to 15 minutes. Using oven mitts and a long, sharp knife, carefully cut the squash in half lengthwise. Scoop out the seeds with a large spoon and discard them. Scoop out the hot flesh into a warmed bowl. Add the butter and salt and stir until butter is melted. To serve family style: Make a well in the center of the squash, and fill it with chutney. Serve immediately.


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