Description
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.
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
- ⅓ cup sweetened dried cranberries (such as Craisins®)
- ⅓ cup chopped pecans (Optional)
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 6