Roasted Butternut Squash with Onions, Spinach, and Cranberries

Roasted butternut squash and onions are tossed with spinach, dried cranberries, and nuts for a colorful side dish during the autumn months.

• 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
• 0.33333334326744 cup chopped pecans
• 0.33333334326744 cup sweetened dried cranberries (such as Craisins®)

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.