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Roasted Butternut Squash with Onions, Spinach, and Cranberries
Roasted Butternut Squash with Onions, Spinach, and Cranberries
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
"Colorful autumn side dish with roasted butternut squash, onions, spinach, cranberries, and nuts."
Ingredients:
  • 1 butternut squash
  • 1 cup chopped red onion
  • 3 ounces fresh spinach, stems removed and leaves torn in bite-size pieces
  • 0.33333334326744 cup sweetened dried cranberries (such as Craisins®)
Instructions:
  • Preheat the oven to a high heat of 450 degrees F (230 degrees C) and gently grease a baking sheet.
  • Slice the butternut squash crosswise into 1-inch slices, then peel and clean each slice, removing and discarding the seeds and stringy pulp from the center. Cut the cleaned slices into 1-inch cubes.
  • Combine the squash cubes, onion, and olive oil in a bowl, ensuring they are evenly coated, then transfer to the baking sheet.
  • Roast the squash in the oven until tender and golden brown, for 25-30 minutes.
  • Combine the squash mixture, spinach, dried cranberries, and pecans in a serving bowl and enjoy warm.

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