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Roasted Butternut Squash with Spinach and Cranberries

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
6 servings
Dinner
Roasted Butternut Squash with Spinach and Cranberries
Ingredients
  • 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
  • 1/3 cup sweetened dried cranberries (such as Craisins®)
  • 1/3 cup chopped pecans
Instructions
1
Preheat your oven to 450 degrees Fahrenheit, or 230 degrees Celsius.
2
Next, lightly coat a baking sheet with a thin layer of oil or cooking spray to prevent the squash from sticking.
3
Slice the butternut squash into 1-inch thick slices, then peel and clean each slice, discarding the seeds and stringy pulp from the center. Cut the cleaned slices into 1-inch cubes.
4
In a bowl, combine the squash cubes, chopped onion, and olive oil. Mix until the ingredients are evenly coated.
5
Transfer the squash mixture to the prepared baking sheet and roast in the preheated oven for 25-30 minutes, or until the squash is tender and starting to brown.
6
Once the squash is cooked, transfer it to a serving bowl with fresh spinach leaves, dried cranberries, and chopped pecans. Serve the warm squash mixture immediately.