<http://schema.org/recipeInstructions>
" Preheat oven to 425 degrees F. Cut each squash lengthwise into quarters, then cut each quarter crosswise in half. Arrange squash and chicken, skin-side up, in large roasting pan (17&amp;quot; by 11 1/2&amp;quot;). Sprinkle with salt. Bake 30 minutes, basting occasionally with drippings in pan, if any. Mix chutney and curry powder; brush mixture over chicken and squash. Bake 20 to 30 minutes longer until juices run clear from chicken when thickest part is pierced with knife and squash is fork-tender. Arrange chicken and squash in serving bowl. Pour 1/2 cup water into roasting pan, scraping bottom to remove any brown bits; over high heat, heat through. Skim fat. Pour pan juices over chicken and squash."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3830/chutney-chicken-squash-1880/>