Curried Butternut Squash with Cranberries and Toasted CoconutChef Dava Parr
- Serves: 6 people
- Calories per serving: 178
Serves 6 / A wonderful, crowd-pleasing fall side dish, this would be a welcome addition to any holiday meal.
- 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.
PER SERVING: 178 cal, 9g fat (5g mono, 1g poly, 2g sat), 0mg chol, 2g protein, 27g carb, 1g fiber, 17mg sodium