Print: Roasted Butternut Squash with Onions, Spinach, and Cranberries

A delicious deviation from the typical squash preparation, this recipe has kind of a nutty flavor with or without the nuts. Good as-is, but of course each person can salt and pepper their own serving to taste. The leftovers are good served as a cold salad if you don't like the cooked spinach that results from re-heating. Almonds and walnuts can be used in addition to or instead of the pecans.

Prep

15 min

Cook

37 min

Servings

Difficulty

Medium

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 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
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 Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
4 Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
5 Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

Nutrition per serving

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