CURRIED BUTTERNUT SQUASH with CRANBERRIES and TOASTED COCONUT
This is a delicious fall dish! By lightly toasting the unsweetened coconut,
the dish does not have a coconutty taste to it but gives it a bit of crunch. Toast your coconut over low heat and watch it closely as it can burn easily!
2 lbs butternut squash; peeled, seeded and cut into 1-2 inch pieces
2 cloves garlic, minced
1 (1-inch) piece fresh ginger; peeled and grated
3 Tbsp extra virgin olive oil or coconut oil
3 Tbsp pure maple syrup
1 tsp cinnamon
1 tsp curry powder
2 tsp chili powder
3 Tbsp unsweetened shredded coconut, lightly toasted
2 Tbsp dried cranberries
~ Preheat oven to 375 degrees
~ Toss squash in a large bowl with salt and pepper to taste and 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 cranberries before serving
