This wonderful, crowd-pleasing fall side dish would be a welcome addition to any holiday meal. Be prepared to share the recipe.
Recipe Ingredient Details:
2 small or 1 large butternut squash (about 2 pounds total)
2 cloves garlic (minced)
1 1-inch piece fresh ginger (peeled and grated)
3 tablespoons olive oil
3 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon curry powder
2 teaspoons chili powder
3 tablespoons unsweetened shredded coconut (lightly toasted)
2 tablespoons dried cranberries
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.
Top with toasted coconut and dried cranberries before serving.
Recipe Additional Notes:
PER SERVING: 178 cal, 9g fat (5g mono, 1g poly, 2g sat), 0mg chol, 2g protein, 27g carb, 1g fiber, 17mg sodium
Thu, 2012-11-29 09:00