Michelle Robinson
@microbinson
Roasted Butternut Squash with Spinach and Cranberries
This delightful roasted butternut squash dish combines the sweetness of squash with the savory flavor of onions, the freshness of spinach, and the tartness of cranberries. It's a perfect side dish or a light main course, packed with nutrients and flavor.
Details
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:6
- Views:5
Recipe Information
- Prep time20 min.
- Cook time25 min.
- Total time45 min.
- Servings6
Ingredients
- 1
- 1 cup
- 2 tablespoons
- 3 ounces
- 1/3 cup
- 1/3 cup
Cooking Instructions
Follow our step-by-step guide on how to make Roasted Butternut Squash with Spinach and Cranberries.
Step 1
Start by preheating your oven to a cozy 450°F (230°C) and give a baking sheet a light greasing to prevent sticking.
Step 2
Next, take your butternut squash and slice it crosswise into 1-inch thick rounds.
Step 3
Carefully peel each slice, removing the seeds and any stringy bits, then chop the cleaned slices into delightful 1-inch cubes.
Step 4
In a mixing bowl, combine those vibrant squash cubes with some chopped red onion and a drizzle of olive oil.
Step 5
Toss everything together until each piece is beautifully coated in oil.
Step 6
Now, transfer this colorful mixture onto your prepared baking sheet, spreading it out evenly.
Step 7
Pop it into the preheated oven and let it roast for about 25 to 30 minutes, or until the squash is tender and has developed a lovely golden-brown color.
Step 8
Once it’s done, take it out and let the aroma fill your kitchen.
Step 9
In a serving bowl, mix the roasted squash with fresh spinach, a handful of dried cranberries for a touch of sweetness, and if you like, some chopped pecans for a delightful crunch.
Step 10
Gently toss everything together and serve it warm, enjoying the wonderful blend of flavors and textures.
Step 11
This dish is not just a feast for the eyes but also a heartwarming addition to any meal!.