Curried Butternut Squash
  • 2small or 1 large butternut squash (about 2 pounds total)
  • 2cloves garlicminced
  • 11-inch piece fresh gingerpeeled and grated
  • 3tablespoons olive oil
  • 3tablespoons pure maple syrup
  • 1teaspoon ground cinnamon
  • 1teaspoon curry powder
  • 2teaspoons chili powder
  • 3tablespoons unsweetened shredded coconutlightly toasted
  • 2tablespoons dried cranberries
  1. Preheat oven to 375˚. Cut and peel squash; chop into 1- to 2-inch pieces. Place in a large bowl, salt and pepper to taste, and add remaining ingredients except coconut and cranberries; toss well to coat. Pour into a large glass casserole dish and bake for about an hour, stirring once or twice.
  2. Top with toasted coconut and dried cranberries before serving.
Recipe Notes
Nutrition Facts
Curried Butternut Squash
Amount Per Serving
Calories 178 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 17mg 1%
Total Carbohydrates 27g 9%
Dietary Fiber 1g 4%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 178 cal, 9g fat (5g mono, 1g poly, 2g sat), 0mg chol, 2g protein, 27g carb, 1g fiber, 17mg sodium