They say you eat with your eyes first – and so it’s true with the amazing color of butternut squash. This recipe satisfies the savory and the sweet.
1 small butter nut squash – peeled and diced
1 mangos – peeled and diced
1/3 cup sweet shredded coconut
1/4 cup raisins
1/2 teaspoon thyme
2 TBS extra virgin olive oil
Salt and Pepper to taste.
Preheat oven to 350 degrees.
In small sauce pan brown coconut in pan on medium heat – stirring and watching closely as it burns quickly. When browned well, remove coconut from pan (as it will keep cooking as may burn) and place it in a small bowl.
Mix all ingredients in an over safe baking dish except raisins. Heat uncovered for 30 minutes, stirring every 10 minutes. Add raisins after 30 minutes and cook until squash is fork tender – about 5-6 additional minutes.