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

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