Roasted Butternut Squash with Onions, Spinach, and Craisins® You Have To Try

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Roasted Butternut Squash with Onions, Spinach, and Craisins®

"A delicious deviation from the standard squash education, this recipe has kind of a nutty taste without or with the nuts. Good as-is, but of path anybody can salt and pepper their very own helping flavor. The leftovers are right served as a cold salad in case you do not like the cooked spinach that outcomes from re-heating. Almonds and walnuts may be used further to or in place of the pecans."

Ingredients :

1 butternut squash
1 cup chopped red onion
2 tablespoons olive oil
3 ounces fresh spinach, stems eliminated and leaves torn in chew-length pieces
1/three cup sweetened dried cranberries (which includes Craisins®)
1/3 cup chopped pecans (non-obligatory)

Instructions :

Prep : 15M	Cook : 6M	Ready in : 40M

Preheat oven to 450 degrees F (230 ranges C). Lightly grease a baking sheet.
Slice butternut squash move-sensible into 1-inch slices; peel and clean each slice, getting rid of 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 lined; switch to the prepared baking sheet.
Roast in the preheated oven till squash is tender and starting to brown, 25 to half-hour.
Toss squash combination, spinach, dried cranberries, and pecans collectively in a serving bowl and serve warm.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, prepare dinner it flippantly, and make clean-up less complicated.

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