Curried Butternut Squash with Cranberries and Toasted Coconut
  • 2 small or 1 large butternut squashabout 2 pounds total
  • 2cloves garlic, minced
  • 11-inch piece fresh ginger, peeled and grated
  • 3 tablespoons olive oil
  • 3tablespoons pure maple syrup
  • 1teaspoon ground cinnamon
  • 1teaspoon curry powder
  • 2 teaspoons chili powder
  • Salt and pepper, to taste
  • 3tablespoons unsweetened shredded coconut, lightly 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 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.
Recipe Notes
Nutrition Facts
Curried Butternut Squash with Cranberries and Toasted Coconut
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