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.

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.

Per Serving: 198 calories; protein 3g; carbohydrates 29.5g; fat 9.5g; sodium 19.1mg.

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