Roasted Butternut Squash With Onions Spinach And Craisins Recipes

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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.

Provided by Marcia

Categories     Side Dish     Vegetables     Greens

Time 40m

Yield 6

Number Of Ingredients 6



Roasted Butternut Squash with Onions, Spinach, and Craisins® image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  • 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.
  • Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
  • Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
  • Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

Nutrition Facts : Calories 198.3 calories, Carbohydrate 29.5 g, Fat 9.5 g, Fiber 5.2 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 19.1 mg, Sugar 10.5 g

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
⅓ cup sweetened dried cranberries (such as Craisins®)
⅓ cup chopped pecans

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