Ingredients
1 small butternut squash, peeled and diced into 1/2" pieces
1 Tbs coconut oil
1/2 sweet yellow onion, diced
2 cloves garlic, peeled and sliced
1/2 cup dried cranberries
1/2 (403 mL) can coconut milk
1 tsp curry powder
1 tsp cinnamon
Instructions
Preheat oven to 425° F.
Place diced squash on lightly greased baking sheet and bake for 15 minutes. Remove from oven.
Heat a large sauté pan over medium-high heat.
When pan is hot, add coconut oil, onion and garlic and cook until slightly translucent (about 5 minutes).
Add squash and cook an additional 2-3 minutes.
Add cranberries, coconut milk and spices, and stir frequently until milk is fully heated (another 5 minutes).
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