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.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.

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  • 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

198 calories; protein 3g 6% DV; carbohydrates 29.5g 10% DV; fat 9.5g 15% DV; cholesterolmg; sodium 19.1mg 1% DV. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/03/2015
Brought it to my in-laws for Thanksgiving. Was a hit. Healthy, tasty, and easy! No dressing needed at all. Tip#1: To make peeling/cutting the butternut squash easier, poke holes in surface of the squash with a fork a few times, then microwave for 3 to 4 minutes. Let cool. Peel, cut and roast as directed. Tip#2: Can be made ahead - Roasted the butternut squash and onions the night before, then refrigerated. Just before serving the next day, I microwaved the squash/onions for a few minutes and mixed them with the spinach/nuts/cranberries. Tasted good the following day too! Read More
(29)

Most helpful critical review

Rating: 2 stars
12/21/2016
I don't know what I did wrong but this did not come out that great. I followed the recipe and everything. Not making this again. Read More
(2)
62 Ratings
  • 5 star values: 39
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
12/02/2015
Brought it to my in-laws for Thanksgiving. Was a hit. Healthy, tasty, and easy! No dressing needed at all. Tip#1: To make peeling/cutting the butternut squash easier, poke holes in surface of the squash with a fork a few times, then microwave for 3 to 4 minutes. Let cool. Peel, cut and roast as directed. Tip#2: Can be made ahead - Roasted the butternut squash and onions the night before, then refrigerated. Just before serving the next day, I microwaved the squash/onions for a few minutes and mixed them with the spinach/nuts/cranberries. Tasted good the following day too! Read More
(29)
Rating: 4 stars
09/09/2014
Very good! I had some leftover butternut squash so they weren't exactly the size specified so they cooked a bit faster but that was fine. I also added a bit of garlic powder salt and pepper and those were great additions. I didn't have any pecans this time but I can't wait to try this w/ them added. Sweet tart and savory...a great combination! Thanks for sharing.:) Read More
(18)
Rating: 5 stars
12/15/2013
Just saw this today I've been making this recipe for months after having it at a local deli vegetarian bar. I love it! Thanks for putting the recipe out there.... Read More
(12)
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Rating: 5 stars
10/05/2014
Looking for ways to use squash recently I came across this recipe once again. I served it for the first time last holiday season with prime rib and a wild rice side and the meal earned high marks. I added extra spinach a favorite food of my family and seasoned lightly with salt and pepper. It was an easily prepared quick cooking beautiful side dish. Always weight watching this is a great light addition to any meal and most importantly it is delicious. Read More
(8)
Rating: 5 stars
02/04/2015
Tried it for the first time last night when my daughter and her boyfriend came for dinner...we all loved it and will make it again. I did like it with the red onion but used toasted pine nuts instead of pecans...great flavor. Read More
(5)
Rating: 5 stars
10/13/2014
I peeled the squash with a potato peeler first and cut into cubes; a lot easier I think. Recipe was good and I'm always looking for recipes to fix butternut squash as they grow abundantly in my garden and I usually have them all winter long. This recipe is really healthy with just a dressing of olive oil and then I added a little salt and pepper. Thanks Marcia. Read More
(3)
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Rating: 5 stars
11/27/2015
Fabulous. Only thing I did different was add cranberries at roasting time. It was an accident but really great dish. I will always add cranberries to baking time. Read More
(2)
Rating: 5 stars
05/20/2015
I am new to cooking and tried this for the first time last night with pecans. It was delicious!! The only downside was that it took me a good while to get the squash peeled gutted and cubed. It was totally worth it though and I will be making it again! Read More
(2)
Rating: 2 stars
12/21/2016
I don't know what I did wrong but this did not come out that great. I followed the recipe and everything. Not making this again. Read More
(2)