Thursday, November 17, 2011

Thanksgiving Side Dish

I received this recipe a few days ago from my friends at RAW. It will definitely be on my Thanksgiving table!

Butternut Squash with Cranberries

1 butternut squash peeled and diced into 1/2 inch pieces
1 Tbsp coconut oil
1/2 yellow onion, diced
2 cloves garlic, peeled and minced
1/2 cup dried cranberries
1/2 can (403ml) coconut milk
1 tsp curry powder
1 tsp cinnamon

Preheat oven to 425. Place squash on a lightly greases baking sheet and bake for 15 minutes. Remove from oven.
Heat in a large saute pan over medium-high heat. Add coconut oil, onion and garlic and cook until slightly translucent (about 5 minutes)
Add squash and cook an additional 2 to 3 minutes.
Add cranberries, coconut milk and spices, stir frequently until milk is fully heated (another 5 minutes)

Enjoy! I know I will!

Take care of your body with steadfast fidelity. The soul must see through these eyes alone, and if they are dim, the whole world is clouded.

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