There is nothing better than roasted butternut squash, cranberry sauce, or fresh and flaky coconut. When you combine all three of those flavors into one meal, it can’t get any better than that! Try this as a hearty lunch entree or as a side dish at dinnertime. Either way, it is a seasonal, low calorie dish loaded with vitamins and minerals!
Curried Butternut Squash with Cranberries and Toasted Coconut
Serves: 6
This is a rich, healthy, and crowd-pleasing fall side dish, and would be a sweet and spicy addition to any holiday meal. Almost every ingredient in this recipe has powerful antioxidant properties, especially the garlic, cinnamon, curry powder, and cranberries. This recipe is also rich in heart healthy fats.
Ingredients:
1 large butternut squash (2# total)
2 cloves garlic, minced
1 1-inch piece fresh ginger, peeled and grated
3 Tbsp. 100% pure maple syrup
1 tsp. ground cinnamon
1 tsp. curry powder
2 tsp. chili powder
Pinch of salt and pepper
3 Tbsp. unsweetened shredded coconut, lightly toasted
2 Tbsp. dried cranberries
Preparation:
1. Preheat oven to 375 degrees Fahrenheit.
2. Cut and peel squash, chop into 1-2 inch pieces.
3. Place in a large bowl and add remaining ingredients except coconut and cranberries; toss well to coat.
4. Pour into a large glass casserole dish and bake for 1 hour, stirring once or twice.
5. Top with toasted coconut and dried cranberries before serving.
Nutrition Facts:
Per ½ cup serving: 178 calories, 9g fat (5g mono, 1g poly, 2g saturated), 0mg cholesterol, 2g protein, 27mg carbohydrates, 1g fiber, 17mg sodium
What are some of your favorite ways to prepare butternut squash during the fall and winter months? Share your recipes here!
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