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
- 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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11 thoughts to “Roasted Butternut Squash with Onion & Spinach”
Ohh! I love the sound of this, minus the spinach, I am not a fan. I like that this time of year cranberries become popular again. I do love them.
You can substitute another green you like – how about romaine lettuce?
You’ve so perfectly captured so many of my favorite Fall flavors in this dish… and with just 8 ingredients you’ve also created a delicious and easy dinner. YUM!
You always say the nicest things Heidi – have a wonderful week!
Oh yum. This looks fantastic.
I am certainly going to keep this one in mind. Love butternut squash. Thank you so much!!
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.
thanks so much Joanne – I’m happy you like it. It is definitely fall to me when I see this dish.
Gracias por la receta. Te mando un beso.
This is one of my favorite recipes, so I will have to try this – sounds delish!
thanks Patti – it is delish!