Roasted butternut squash with spinach and red onion

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Nutritional Info

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

View full nutritional breakdown of Roasted butternut squash with spinach and red onion calories by ingredient

Introduction

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. 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.

Minutes to Prepare: 5

Minutes to Cook: 55

Number of Servings: 6

Ingredients

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

Directions

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.