Curried Butternut Squash w/ Cranberries & Toasted Coconut

[Guest guest]

Hooooo-hoo-HOOOO! This one's a KEEPER! Perfect for any Fall night (or for

someone to bring to the Thanksgiving TFMN family get-together on Nov. 19th ;-)

Found it in one of the monthly co-op mags that are free for grabs. I forgot to

add the ginger when I made this and I still got the eyes-widened look and

requests for recipes when co-workers and family tried it. Darn, I guess I better

make it again to see how it tastes with the ginger...

Becca

Curried Butternut Squash w/ Cranberries & Toasted Coconut

Serves 6 (puh-lease, you might just end up hoarding it all for yourself)

2 lbs butternut squash; cut, peeled, & chopped into 1-2 inch pieces

2 cloves garlic, minced

1-inch piece fresh ginger, peeled & grated

3 Tbsp EVOO (or even better, melt lard or tallow instead)

3 Tbsp pure maple syrup

1 tsp grd cinnamon

1 tsp curry powder

2 tsp chili powder

3 Tbsp unsweetened shredded coconut, lightly toasted

2 Tbsp dried cranberries

Preheat oven to 375 F.

Place chopped squash in large bowl, salt and pepper to taste, and add remaining

ingredients except coconut & cranberries; toss well to coat. Pour into a large

glass casserole dish and bake for about an hour, stirring once or twice.

Top w/ toasted coconut and dried cranberries before serving.

[Guest guest]

Sounds so good! I'm thinking I would omit the maple syrup in the recipe and

use coconut sprinkles-- isn't there a recipe in Eat Fat Lose Fat?

--

Leah

[Guest guest]

If someone doesn't like curry, does anyone have an idea for another herb that

would be a good substitute for the curry?

 

Thanks,

From: Becca <becca.griffith@...>

Sent: Thursday, October 27, 2011 1:04 PM

Subject: Curried Butternut Squash w/ Cranberries & Toasted Coconut

 

Hooooo-hoo-HOOOO! This one's a KEEPER! Perfect for any Fall night (or for

someone to bring to the Thanksgiving TFMN family get-together on Nov. 19th ;-)

Found it in one of the monthly co-op mags that are free for grabs. I forgot to

add the ginger when I made this and I still got the eyes-widened look and

requests for recipes when co-workers and family tried it. Darn, I guess I better

make it again to see how it tastes with the ginger...

Becca

Curried Butternut Squash w/ Cranberries & Toasted Coconut

Serves 6 (puh-lease, you might just end up hoarding it all for yourself)

2 lbs butternut squash; cut, peeled, & chopped into 1-2 inch pieces

2 cloves garlic, minced

1-inch piece fresh ginger, peeled & grated

3 Tbsp EVOO (or even better, melt lard or tallow instead)

3 Tbsp pure maple syrup

1 tsp grd cinnamon

1 tsp curry powder

2 tsp chili powder

3 Tbsp unsweetened shredded coconut, lightly toasted

2 Tbsp dried cranberries

Preheat oven to 375 F.

Place chopped squash in large bowl, salt and pepper to taste, and add remaining

ingredients except coconut & cranberries; toss well to coat. Pour into a large

glass casserole dish and bake for about an hour, stirring once or twice.

Top w/ toasted coconut and dried cranberries before serving.

[Guest guest]

We like cumin

Sent from my iPod

On Nov 7, 2011, at 10:06 AM, Reece <reece.catherine@...> wrote:

If someone doesn't like curry, does anyone have an idea for another herb that

would be a good substitute for the curry?

Thanks,

From: Becca <becca.griffith@...>

Sent: Thursday, October 27, 2011 1:04 PM

Subject: Curried Butternut Squash w/ Cranberries & Toasted Coconut

Hooooo-hoo-HOOOO! This one's a KEEPER! Perfect for any Fall night (or for

someone to bring to the Thanksgiving TFMN family get-together on Nov. 19th ;-)

Found it in one of the monthly co-op mags that are free for grabs. I forgot to

add the ginger when I made this and I still got the eyes-widened look and

requests for recipes when co-workers and family tried it. Darn, I guess I better

make it again to see how it tastes with the ginger...

Becca

Curried Butternut Squash w/ Cranberries & Toasted Coconut

Serves 6 (puh-lease, you might just end up hoarding it all for yourself)

2 lbs butternut squash; cut, peeled, & chopped into 1-2 inch pieces

2 cloves garlic, minced

1-inch piece fresh ginger, peeled & grated

3 Tbsp EVOO (or even better, melt lard or tallow instead)

3 Tbsp pure maple syrup

1 tsp grd cinnamon

1 tsp curry powder

2 tsp chili powder

3 Tbsp unsweetened shredded coconut, lightly toasted

2 Tbsp dried cranberries

Preheat oven to 375 F.

Place chopped squash in large bowl, salt and pepper to taste, and add remaining

ingredients except coconut & cranberries; toss well to coat. Pour into a large

glass casserole dish and bake for about an hour, stirring once or twice.

Top w/ toasted coconut and dried cranberries before serving.

[Guest guest]

Hi ~~~

You could try swapping it out with some garlic and onion powder to keep

that yummy flavor. Curry certainly won't make or break the dish and I think

it'd still be amazing w/o!

Becca

On Mon, Nov 7, 2011 at 10:06 AM, Reece

<reece.catherine@...>wrote:

> **

>

>

> If someone doesn't like curry, does anyone have an idea for another herb

> that would be a good substitute for the curry?

>

> Thanks,

>

>

>