This wonderful, crowd-pleasing fall side dish would be a welcome addition to any holiday meal. Be prepared to share the recipe.
Curried Butternut Squash
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Ingredients
- 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
Instructions
- 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 Notes
Nutrition Facts
Curried Butternut Squash
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
