Palmer’s Direct To You Market
Roasted Butternut Squash with Onion, Spinach & Craisins
Delight in the flavors of fall with this Roasted Butternut Squash with Onion, Spinach & Craisins. Tender butternut squash cubes are roasted to perfection with red onions, then tossed with fresh spinach, sweet dried cranberries, and optional crunchy pecans. This vibrant dish is perfect as a side for any meal.
- Prep Time: 15 min
- Cook Time: 25 – 30 min
- Total Time: 40 – 45 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
1 butternut squash
1 cup chopped red onion
2 tablespoons olive oil
3 ounces fresh spinach, stems removed and leaves torn into bite-size pieces
1/3 cup sweetened dried cranberries (such as Craisins®)
1/3 cup chopped pecans (optional)
Instructions
1. Preheat Oven: Preheat the oven to 450°F. Lightly grease a baking sheet.
2. Prepare Squash: Slice the butternut squash cross-wise into 1-inch slices. Peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut the cleaned slices into 1-inch cubes.
3. Toss and Roast: In a bowl, toss the squash cubes, chopped onion, and olive oil until coated. Transfer the mixture to the prepared baking sheet.
4. Roast Squash: Roast in the preheated oven until the squash is tender and starting to brown, about 25 to 30 minutes.
5. Combine and Serve: In a serving bowl, toss the roasted squash mixture with the spinach, dried cranberries, and pecans (if using). Serve warm.
Notes
Butternut Squash Prep: Ensure the squash is peeled and cleaned thoroughly for the best texture.
Optional Pecans: Adding pecans provides a delightful crunch, but they can be omitted for a nut-free version.
Pairing Suggestion: This dish pairs wonderfully with roasted chicken or pork, and can also be served as a vegetarian main course.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: Approximately 150-200 calories per serving (depending on specific ingredient brands and measurements)