Paleo Plan

Butternut Squash with Cranberries

paleo-recipes_butternut-squash-cranberries

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

Approximate cooking time: 35 minutes

Ingredients

  • 1 small butternut squash, peeled and diced into 1/2inch 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

  • Preheat oven to 425° F.
  • Place diced squash on lightly greased baking sheet and bake for 15 minutes. Remove from oven.
  • Heat a large sauté pan over medium-high heat.
  • When pan is hot, add coconut oil, onion and garlic and cook until slightly translucent (about 5 minutes).
  • Add squash and cook an additional 2-3 minutes.
  • 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.


21 Comments

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

  8. 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. 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. Can you freeze any for meals for the week?

  12. 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 Quinn

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

    -Jason

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

  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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