Butternut Squash with Cranberries

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


  • 1 small butternut squash peeled and diced into 1/2 inch pieces
  • 1 tablespoon(s) coconut oil
  • 1/2 medium onion(s) 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).

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