Roasted Butternut Squash With Spinach Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Butternut squash (about 4 cups)1 tbsp olive oil1/4 tsp sea salt1 tsp rosemary1 Tbsp olive oil1 Cup red onion thinly sliced2 Cups spinach1 Tbsp. balsamic vinaigrette1/2 cup pecans
1. Pre-heat oven to 400 degrees.
2. Peal and cut butternut squash into 1/2-inch cubes. In a large bowl toss with olive oil, sea salt and rosemary.
3. Transfer to a roasting pan and cook for about 30 minutes or until softened.
4. Sauté red onions in olive oil over medium heat. When soft, add spinach and balsamic vinaigrette and cook until spinach is wilted.
5. Top spinach with butternut squash and pecans.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user C_ANEMONE.
2. Peal and cut butternut squash into 1/2-inch cubes. In a large bowl toss with olive oil, sea salt and rosemary.
3. Transfer to a roasting pan and cook for about 30 minutes or until softened.
4. Sauté red onions in olive oil over medium heat. When soft, add spinach and balsamic vinaigrette and cook until spinach is wilted.
5. Top spinach with butternut squash and pecans.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user C_ANEMONE.
Nutritional Info Amount Per Serving
- Calories: 135.5
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 102.3 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 4.3 g
- Protein: 2.0 g
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