Roasted butternut squash with spinach and red onion
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
Butternut squash, 20 oz. package = 566 gramsRed onions, sliced, 1/2 cup or more if you like moreCranberries dried, sweetened - 1 Tbsp. or more, but they increase the count a bitFresh baby spinach, 3 cups1 T. extra-virgin olive oil - you could use grapeseed oil but it's more expensive1 T. each of dried thyme and parsley1/4 tsp. garlic salt
Cut squash into 1 inch cubes, mix with red onion slices, cranberries, olive oil, thyme, parsley and 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.
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.
Nutritional Info 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
Member Reviews
-
55WALKER
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! :-) ((()))