Roasted Butternut Squash with Onion & Spinach

Autumn days mean cooler temperatures and wonderful food made from the fresh fall produce. Today’s recipe is a simple side dish of roasted butternut squash with red onion tossed with fresh spinach, dried cranberries, and pecans. Yum!

You can of course make adjustments to fit your needs. Try a different type of nut or drop nuts all together. I’m using fruit-juice sweetened dry cranberries. They’re so good and perfect for fall dishes. Serve the dish warm, but left-overs make a tasty cold salad the next day. For convenience you can use frozen cubed butternut squash. According to Alexa:

It depends on size, but generally, after you’ve removed the peel and seeds from a butternut squash weighing 2 lbs., it will yield about 3 cups of diced squash. A small butternut squash, weighing around 1 lb., will yield 1 to 1 1/2 cups diced squash. If using fresh butternut squash you need at least 2 lb. for this recipe.

Roasted Butternut Squash & Onion With Fresh Spinach

Use organic when available. Serves 6


Roasted Butternut Squash With Onion & Fresh Spinach

A tasty simple fall side dish with fresh roasted butternut squash and red onion tossed with fresh spinach, dried cranberries, and nuts.
Course Side Dish
Cuisine American
Keyword butternut squash, butternut squash with onion and fresh spinach, dried cranberries, roasted butternutsquash and red onion
Servings 6


  • 1 butternut squash
  • 1 cup chopped red onion
  • 2 tbsp olive oil
  • 3 oz fresh spinach
  • 1/3 cup sweetened dried cranberries
  • 1/3 cup chopped pecans
  • salt & pepper to taste


  • Preheat oven to 450 degrees F (230 degrees C)
  • Grease baking sheet or spray with non-stick oil
  • Slice butternut squash in half and slice squash into 1" slices
  • Peel and clean each slice, removing and discarding seeds and stringy pulp from the center
  • Cut slices into 1" cubes
  • Place butternut squash cubes and red onion into bowl
  • Add olive oil and toss to coat
  • Transfer squash & onion to baking sheet
  • Roast in oven until squash is tender and starting to brown, 25 to 30 minutes
  • While squash bakes, wash fresh spinach and pat dry
  • Remove spinach stems and tear leaves into bite-size pieces
  • Remove squash mixture from oven and place in serving bowl
  • Add spinach, dried cranberries, and pecans
  • Add salt & pepper to taste
  • Toss to mix and serve warm
  • Leftovers can be served as a cold salad the next day if desired


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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

11 thoughts to “Roasted Butternut Squash with Onion & Spinach”

  1. Oh my goodness this looks amazing!! These are most of my favorite flavors combined too and even though I literally just finished eating dinner I wish I had a plate of this in front of me. Pinned and I can’t wait to try it.

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