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My review
Roasted Butternut Squash with Onions, Spinach, and Craisins®
Marcia
"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 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
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 g fat; 29.5 g carbohydrates; 3 g protein; 0 mg cholesterol; 19 mg sodium. Full nutrition
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Reviews
Read all reviews 2940 Ratings
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Most helpful positive review
9/9/2014
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,...
Most helpful critical review
12/20/2016
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.
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9/9/2014
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,...
12/2/2015
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 ...
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....
10/5/2014
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 ma...
5/20/2015
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. I...
2/4/2015
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 ...
11/26/2014
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...
12/20/2016
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.