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Roasted Butternut Squash with Onions, Spinach, and Craisins®

Rated as 4.53 out of 5 Stars
6

"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."
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Ingredients

40 m servings 198
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 198 calories; 9.5 29.5 3 0 19 Full nutrition

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Reviews

Read all reviews 29
  1. 40 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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,...

Most helpful critical review

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.

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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,...

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 ...

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....

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 ma...

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. I...

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 ...

Just made this tonight in prep for tomorrow. Wow! Delicious! I had to use a yellow onion because I must have used my purple one ??. Still tastes great, but the purple probably would have made i...

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.

Fantastic! Wegman's sells this in the prepared food section and I just had to find the recipe, and this is the exact recipe. One of my favorite sides.