Butternut Squash with Baby Spinach and Cranberries

Since Thanksgiving is on Thursday, I found this dish very appropriate and the perfect side dish for the occasion. I found the recipe from Wegmans and knew I had to try it. Not only does it have beautiful presentation, but it tastes amazing. Win, win. You can't go wrong with this squash.


1, 3-4 pound butternut squash
1 large red onion
3 tablespoons olive oil
Salt and pepper to taste
1 1/2 cup chopped spinach
1/2 cup cranberries


Preheat oven to 450 degrees
Cut off both ends of the butternut squash and discard into trash
Rinse, peel with potato peeler, chop squash into half for easier cutting
Gut the seeds using a spoon
Chop the butternut squash into  1" cubes 
Chop the onion
Toss the butternut squash and onion into large mixing bowl using tongs
Add the olive oil and salt and pepper to taste
Mix well
Spread evenly on well greased pan or cookie sheet
Bake for 25-30 minutes until slightly brown and tender (I did 25)
Place in large mixing bowl and add chopped spinach and cranberries, toss together using tongs
Slowly scoop onto a beautiful shallow serving platter

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3 comments on TASTY TUESDAY

  1. Sounds yummy! But I just used all my squash to make a squash soup with coconut and chilli!

  2. this looks absolutely amazing!! thanks for sharing!



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