Curried Butternut Squash with Cranberries and Toasted Coconut

This dish makes a great side for your holiday or everyday meals. Fresh ginger gives it a little bit of a kick, and also will help relieve any headaches or muscle aches!


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


  1. Preheat oven to 375˚F.
  2. Peel squash and chop into 2-inch squares. In a large bowl, salt and pepper the squash to taste. Add remaining ingredients except coconut and cranberries and toss well to coat. Bake in a casserole dish for about an hour, stirring occasionally.
  3. Sprinkle coconut and cranberries on top just before serving.