Roasted Butternut Squash With Spinach Recipe
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Roasted Butternut Squash With Spinach Recipe calories by ingredient
Submitted by: C_ANEMONE
Introduction
Everwell.com Everwell.comNumber of Servings: 8
Ingredients
-
1 Butternut squash (about 4 cups)
1 tbsp olive oil
1/4 tsp sea salt
1 tsp rosemary
1 Tbsp olive oil
1 Cup red onion thinly sliced
2 Cups spinach
1 Tbsp. balsamic vinaigrette
1/2 cup pecans
Directions
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.
