This beautiful red and green salad is a perfect complement for your holiday table. The ingredients are easy to find in your local grocery store, and it’s rich in fiber and vitamin C. The olive oil gives a nice, robust flavor to the squash and is a healthier version of the traditional butter found in many squash recipes.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
1 butternut squash (approximately 3 cups, cubed)
1 cup chopped red onion
2 tablespoons olive oil
3 ounces fresh spinach, stems removed and leaves torn in bite-size pieces
⅓ cup sweetened dried cranberries
⅓ cup chopped pecans (optional)
Balsamic glaze/vinegar (optional)
Directions
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
Clean butternut squash and then peel. Cut in half lengthwise and remove seeds and stringy pulp from the center. Cut squash into 1-inch cubes.
Toss squash cubes, onion and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
Roast in the preheated oven until squash is tender and starting to brown, 30-45 minutes.
Toss squash mixture, spinach, dried cranberries and pecans together in a serving bowl and serve warm.
Nutrition facts
Calories: 150 | Total fat: 9g | Saturated fat: 1g | Sodium 19mg | Total carbohydrate: 19g | Dietary fiber: 5g | Protein: 3g
Recipe shared by Michelle Eaton, M.S., Registered Dietitian, ThedaCare, compliments of Allrecipes.com
The post Roasted Butternut Squash with Onions, Spinach and Dried Cranberries appeared first on ThedaCare.
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