Butternut Squash with Cranberries

Recipe makes 2 servings.
Approximate Cook Time: 35 minutes
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Votes: 10
Rating: 4.5
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1 small butternut squash, peeled and diced into 1/2 inch pieces
1 tablespoon(s) coconut oil
1/2 medium onion(s), yellow, diced
2 medium garlic clove(s), peeled and sliced
1/2 cup(s) cranberries, dried
1/2 can(s) coconut milk, full fat (403 mL)
1 teaspoon(s) curry powder
1 teaspoon(s) cinnamon


  1. Preheat oven to 425 F.
  2. Place diced squash on lightly greased baking sheet and bake for 15 minutes. Remove from oven.
  3. Heat a large saute pan over medium-high heat.
  4. When pan is hot, add coconut oil, onion and garlic and cook until slightly translucent (about 5 minutes).
  5. Add squash and cook an additional 2-3 minutes.
  6. Add cranberries, coconut milk and spices, and stir frequently until milk is fully heated (another 5 minutes).

This recipe inspired in part or in whole from here.


  1. csriding

    I would recommend baking the squash for 15 minutes at 400 first.

  2. Jennb65

    This was delicious! I made a dinner out of it by adding broccoli and chicken! Yummy! My kids loved it!

  3. texaspaleo

    Instead of coconut milk, I used almond milk, and it came out delicious. Also I peeled the squash first; I think it saves a lot of the squash.

  4. Phil

    what is coconut fat?

    • Jason G.

      Coconut oil… I updated the recipe to reflect this.

  5. Heather Nemcic

    LOVE this recipe! Sooo good it’s almost like dessert.

  6. Renee M.

    I used the whole squash (with all the effort it takes to peel, why not?).
    Because I didn’t have any curry powder, I subbed Cajun Seasoning (it’s red, it’s spicy, why not?) Wonderful recipe. Thank you PaleoPlan!

  7. Danielle

    What is the “t’ measurement? Tablespoons or teaspoons?

    And as I currently live abroad I doubt we have only the exact same size cans of coconut milk here as in the US, so what size can are you referring to?

    • Neely

      @Danielle – The “t” is for teaspoon and they’re 14 oz cans over here.

  8. KP

    Delicious, but I add a pinch of salt and if you’re doing butter, baking the squash in butter first. Also, I would probably dice the onions in the future. Or at least chop them so they’re not hanging off my spoon while I’m trying to enjoy this amazingness.

  9. Zernike

    Just made and ate the whole thing for lunch, very good! I steamed the squash first until tender and used dried blueberries instead of cranberries. Will keep this recipe. Thanks!

  10. Evie

    Gross! Curry, onion, and garlic with squash and cranberries?! How ’bout no. I threw the whole thing away. so disappointed. Try instead nixing all the non matching savory crap and add walnuts, brown sugar (to taste) and some apples. :) keep the cranberries and cinnamon.

  11. Johnny

    Can you freeze any for meals for the week?

    • Neely Quinn

      Johnny – Yes, absolutely.

  12. Mike

    Are these unsweetened cranberries? I thought you couldn’t eat refined sugar on Paleo diets. Only cranberries I’ve seen dried, save homemade dehydrated, were sweetened with sugar.

    • Neely

      Mike – These are indeed sweetened cranberries because I made this recipe for Thanksgiving, so I wanted it to taste like home. If you don’t want to eat the sugar, you can always use something else instead, such as chopped up figs, dates, or some other dried fruit that’s naturally sweet. Enjoy!

  13. Jason

    How can dried cranberries be considered paleo? Sugar is added back after the natural sugar is dehydrated out.


  14. Crystal

    It doesn’t state what kind of curry to use… red? yellow? green?

    • Neely

      Crystal – Any kind will do.

  15. rachel b

    is this recipe suitable for the 21 day autoimmune cleanse? TIA

  16. MKMBeaulieu

    This was delicious…. just like Thanksgiving! I forgot the garlic, but didn’t even notice it was so flavorful. Paired well with bun-less burgers for a quick fall weeknight dinner. Threw some wilted kale in there for a well-rounded plate.

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