Butternut Squash with Cranberries


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Butternut Squash with Cranberries

Servings 2

Total Time: 35 minutes

Cook Time: 35 minutes

Nutrition Information

calories 218

carbohydrate 25g

protein 2g

fat 14g

Ingredients

  • 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

Instructions

  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

Comments

  1. 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.

  2. 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!

  3. 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?

  4. 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.

  5. 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!

  6. 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.

  7. 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.

    1. 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!

  8. 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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