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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
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