Curried Butternut Squash with Cranberries and Toasted Coconut
A wonderful, crowd-pleasing fall side dish, this vegetarian option would be a welcome addition to any holiday meal.
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Spoon
- Baking dish
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
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