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Recipe makes 6 servings.

Approximate Cook Time: 35 minutes


1 Large                                 butternut squash, peeled and diced into ½ inch pieces

3 tablespoons   coconut oil

1 medium            yellow onion, diced

4 medium           garlic cloves, peeled and sliced

1 ½ cups              cranberries, dried

1 ½ cans              coconut milk, full fat (403 mL)

3 teaspoons       curry powder

3 teaspoons       cinnamon


  1. Pre-heat oven to 425
  2. Heat a large sauté pan over medium –high heat
  3. When pan is hot, add coconut oil, onion and garlic and cook until slightly translucent (about 5 minutes)
  4. Add squash and cook for an additional 2-3 minutes
  5. Add cranberries, coconut milk and spices, and stir frequently until milk is fully heather (another 5-7 minutes)


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