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| Roasted Butternut Squash with Onions, Spinach, and Craisins® |
"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
- 1/3 cup sweetened dried cranberries (such as Craisins®)
- 1/3 cup chopped pecans (optional)
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 40M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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