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Roasted Butternut Squash with Onions, Spinach, and Craisins Recipe

2 years ago

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 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."
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Prep Time 15 minutes
Cook Time 25 minutes
Servings
MetricUS Imperial
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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.

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