Preheat oven to 375. Cut and peel squash; chop into 1- to 2-inch pieces. Place in a large bowl and add remaining ingredients except coconut and cranberries; toss well to coat. Pour into a large glass casserole dish and bake for about 1 hour, stirring once or twice. Top with toasted coconut and dried cranberries before serving.
Curried Butternut Squash with Cranberries and Toasted Coconut
Amount Per Serving
Calories 178Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 27g9%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.