Curried Butternut Squash with Cranberries and Toasted Coconut

Serves 6 / A wonderful, crowd-pleasing fall side dish, this would be a welcome addition to any holiday meal.

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 and pepper, to taste

3 tablespoons unsweetened shredded coconut, lightly toasted

2 tablespoons dried cranberries

1. Preheat oven to 375. Cut and peel squash; chop into 1- to 2-inch pieces. Place in a large bowl and add remaining ingredients except coconut and cranberries; toss well to coat. Pour into a large glass casserole dish and bake for about 1 hour, stirring once or twice. Top with toasted coconut and dried cranberries before serving.

PER SERVING: 178 cal, 9g fat (5g mono, 1g poly, 2g sat), 0mg chol, 2g protein, 27g carb, 1g fiber, 17mg sodium

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