Roasted Butternut Squash with Onions, Spinach, and Craisins®

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 198 Calories

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped red onion
• 1 butternut squash
• 3 ounces fresh spinach, stems removed and leaves torn in bite-size pieces
• ⅓ cup sweetened dried cranberries (such as Craisins®)
• ⅓ cup chopped pecans (Optional)

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 5

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