Roasted Butternut Squash with Onions, Spinach, and Cranberries
Recipe by Marcia from allrecipes.com
Dinner,Side Dish 40 Mins.
Ingredients
6
6 servings
- •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
- •0.33333334326744 cup sweetened dried cranberries (such as Craisins®)
- •0.33333334326744 cup chopped pecans
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 198
- Carbohydrate: 30g
- Fat: 10g
- Fiber: 5g
- Protein: 3g
- Sugar: 11g
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