Easy
52 min
Roasted Butternut Squash with Onions, Spinach, and Cranberries
european
greek
mediterranean
middle eastern region
main
sweet
sour
savory
medium
fast
Prep
15 min
Cook
37 min
Total
52 min
Ingredients (6)
1 butternut squash
g
1 cup chopped red onion
g
2 tablespoons olive oil
g
3 ounces fresh spinach, stems removed and leaves torn in bite-size pieces
g
⅓ cup sweetened dried cranberries (such as Craisins)
g
⅓ cup chopped pecans (Optional)
g
Nutrition
kcal
fat
carbs
protein
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.