| Ingredients |
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| 1 butternut squash 1 cup chopped red onion 2 tablespoons olive oil? cup sweetened dried cranberries (such as Craisins) | 3 ounces fresh spinach, stems removed and leaves torn in bite-size pieces? cup chopped pecans (Optional) |
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| Directions |
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| Step 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet. Step 2 Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes. Step 3 Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet. Step 4 Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes. Step 5 Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm. |
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| Source: allrecipes.com |
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