Curried Butternut SquashDava Parr
- Serves: 6 people
- Calories per serving: 178
This wonderful, crowd-pleasing fall side dish would be a welcome addition to any holiday meal. Be prepared to share the recipe.
- 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.
PER SERVING: 178 cal, 9g fat (5g mono, 1g poly, 2g sat), 0mg chol, 2g protein, 27g carb, 1g fiber, 17mg sodium