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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11 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

  11. 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!

    Zernike

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