Roasted Butternut Squash with Onions, Spinach, and Craisins®

4.4
(66)

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.

10
10
10
10
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
6
Yield:
6 servings

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

  • cup sweetened dried cranberries (such as Craisins®)

  • cup chopped pecans (Optional)

Directions

  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.

Nutrition Facts (per serving)

198 Calories
10g Fat
30g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 198
% Daily Value *
Total Fat 10g 12%
Saturated Fat 1g 6%
Sodium 19mg 1%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 19%
Total Sugars 11g
Protein 3g
Vitamin C 42mg 209%
Calcium 107mg 8%
Iron 2mg 11%
Potassium 748mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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