Tender, oven-roasted butternut squash served with a spicy gingered fruit chutney with plums, peaches, seedless grapes, onion and currants.

Butternut Squash with Plum Chutney

3 pounds butternut squash
1 pound peaches, peeled
1 pound plums, halved
1/2 pound seedless grapes, stems removed
2 yellow onions, copped
1 3/4 cups brown sugar, firmly packed
1 cup currants or raisins
1/4 cup ginger, fresh, finely chopped (peeled)
1 clove garlic, minced
1 teaspoon cayenne pepper
1 1/2 cups apple cider vinegar
3 (2 to 3-inch) cinnamon sticks
1 tablespoon peppercorns
1 tablespoon whole cloves
2 tablespoon unsalted butter
1/4 teaspoon salt

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.
2. 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.
3. 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.
4. To serve family style: Make a well in the center of the squash, and fill it with chutney. Serve immediately.

Makes 6 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.