Paleo Plan

Butternut Squash with Cranberries

Makes a side dish for two, with leftovers for lunch.

Approximate cooking time: 35 minutes

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Ingredients

  • 1 small butternut squash, peeled and diced into 1/2" pieces
  • 1 Tbs coconut oil
  • 1/2 sweet yellow onion, diced
  • 2 cloves garlic, peeled and sliced
  • 1/2 cup dried cranberries
  • 1/2 (403 mL) can coconut milk
  • 1 tsp curry powder
  • 1 tsp 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.

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10 Comments

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

    csriding

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

    Jennb65

  3. 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.

    texaspaleo

  4. what is coconut fat?

    Phil

  5. Coconut oil… I updated the recipe to reflect this.

    Jason G.

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

    Heather Nemcic

  7. 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!

    Renee M.

  8. 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?

    Danielle

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

    Neely

  10. 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.

    KP

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