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Roasted Butternut Squash with Onions, Spinach, and Craisins®

Roasted Butternut Squash with Onions, Spinach, and Craisins®

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Marcia

Marcia

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Nicki's mom
0

Nicki's mom

12/15/2013

Just saw this today, I've been making this recipe for months after having it at a local deli vegetarian bar. I love it! Thanks for putting the recipe out there....

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