Roasted Butternut Squash with Onions, Spinach, and Cranberries

Ingredients

• 1 butternut squash
• 1 cup chopped red onion
• 2 tablespoons olive oil
• 3 ounces fresh spinach , stems removed and leaves torn in bite-size pieces
• 0.33 cups sweetened dried cranberries , such as Craisins
• 0.33 cups chopped pecans , Optional

Instructions

1. 1

   Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.

2. 2

   Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.

3. 3

   Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.

4. 4

   Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.

5. 5

   Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.