Butternut squash chutney

[pskipper]

Thought I would share this experimental recipe with everyone.. tastes like mango chutney...

3 roasted butternut squash
1 beetroot (I used white beet, my first every home grown root veg) chopped fine
1 red onion chopped fine
1 pint white vinegar
1 large splosh of balsamic vinegar
1 dollop of dried ginger
1/2 dollop of chillie powder
sprinkling of pepper
wodge of sultanas
10oz brown sugar

Cook until you can draw a spoon across the pan and separate the two halves.

Jar up and enjoy

It an almost instant eater :)

[mybarnconversion]

Was the squash very squashy by the time it went into the final mix - how far did you roast it?

I ask because I once used it in a chutney, but I wasn't too keen on the firmish lumps of squash I still had.

[pskipper]

It was very squashy squash :) I roasted them for around 1 1/2 hours at 180'C in a fan assisted oven.

[mybarnconversion]

I think that was my mistake ... squashier squash next time