Preparation:
***Peach Chutney*** Combine ingredients in a slow cooker. Cover and cook on low 4 to 6 hours. Remove lid. Turn control to high and cook for 1 to 2 hours. Makes about 4 cups. Note: also good with curried lamb, shrip, or chicken
***Squash*** (uses another cooker) Cut squash in half; remove seeds. Wash and drain excess water but do not dry. Sprinkle iwth salt and pepper. Place in slow cooker. Cover and cook on low for 3 to 5 hours or until tender. Remove from pot; set, cut side up, on broiler pan or heat-proof platter. Brush inside of squash with butter. Mix chutney and coconut; spoon into cavity of squash. Bake in 400 degrees F. overn for about 15 minutes or until bubbly. |
