Roasted Butternut Squash with Onions, Spinach, and Cranberries
Description
Roasted butternut squash and onions are tossed with spinach, dried cranberries, and nuts for a colorful side dish during the autumn months.
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
•
1/3 cup sweetened dried cranberries (such as Craisins®)
•
1/3 cup chopped pecans
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.