- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 81.3
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 57.9 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 3.9 g
- Protein: 1.5 g
Roasted butternut squash with spinach and red onionSubmitted by: SARAWALKS
IntroductionThis is based on a Wegmans recipe, but without their basting oil and with quantities adjusted for lower calorie count. The taste is lighter and fresher. This is based on a Wegmans recipe, but without their basting oil and with quantities adjusted for lower calorie count. The taste is lighter and fresher.
Butternut squash, 20 oz. package = 566 grams
Red onions, sliced, 1/2 cup or more if you like more
Cranberries dried, sweetened - 1 Tbsp. or more, but they increase the count a bit
Fresh baby spinach, 3 cups
1 T. extra-virgin olive oil - you could use grapeseed oil but it's more expensive
1 T. each of dried thyme and parsley
1/4 tsp. garlic salt
Spread on a baking sheet and roast at 350 degrees until slightly browned.
Stir in spinach, cover for a few minutes to encourage spinach to wilt a bit, and enjoy!
Serving Size: Makes 6 heaping 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SARAWALKS.
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Sounds like not only a taste treat but also a feast for the eyes. No oil or salt for me; I will add fresh crushed garlic... Hooray for winrter squash! - 12/8/11
Reply from SARAWALKS (12/8/11)
Hi Anne! It IS a feast for the eyes! I wish I had time to crush fresh garlic...it's been really frantic here...hope you are well! :-) ((()))