Curried Butternut Squash with Cranberries and Toasted Coconut

Ingredients

• 2 small or 1 large butternut squash (about 2 pounds total)
• 2 cloves garlic, minced
• 1 1-inch piece fresh ginger, peeled and grated
• 3 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon curry powder
• 2 teaspoons chili powder
• Salt
• pepper
• 3 tablespoons unsweetened shredded coconut, lightly toasted
• 2 tablespoons dried cranberries