A flavorful and healthy side dish that will please everyone at the table, Roasted Butternut Squash with Spinach and Cranberries is super simple to make. Tender sweet squash is roasted with red onions then tossed with fresh baby spinach and dried cranberries for one easy vegetarian dish.
Now it is OFFICIALLY one week until Thanksgiving and I’m totally itching to put up my Christmas tree. Is that weird? I ran into Crate and Barrel today and the whole store is dripping with Christmas glitter. It was sparkling and spectacular and I think I’m going to be there again tomorrow. 🙂 For some reason I’m so ready for the holiday season to begin and since it whizzes on by so quickly, why not start a little earlier and squeeze out every single second I can. I’m ready for cookies and cake and gingerbread….and Christmas carols and twinkle lights. I can’t possibly be alone, am I? And it will be a festive 70 degrees tomorrow so there’s that. I feel like I’m losing an uphill battle with the holiday spirit but it is early….like really early.
So, in the meantime I’m building the most epic Thanksgiving menu ever. I still haven’t decided between my favorite Citrus Butter Turkey or this new Sage Pesto Turkey, but either way it will be amazing. But really, it doesn’t matter because it’s all about the sides….am I right? I could totally skip the turkey and not even miss it. Just piles of stuffing and sweet potato casserole drenched in gravy, now that’s my kind of Thanksgiving. But for those of you that need something a little healthy…or that guest that’s vegetarian AND gluten-free…I give to you my most favorite veggie side of all time…Roasted Butternut Squash with Spinach and Cranberries.
This easy side dish is…well, super easy to make. Tender, sweet Roasted Butternut Squash is tossed with dried cranberries and fresh spinach for the perfect contrast of flavors and color. It’s like a little bowl of jewels sitting on your dining table. Even a non-veggie lover would be tempted to dive right in. The perfect addition to your Thanksgiving extravaganza.
- 3 cups diced Butternut Squash
- 1 large red onion, chopped
- 1 1/2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1 1/2 cups fresh baby spinach
- 1/2 cup dried cranberries
- Preheat oven to 375 degrees.
- In a large bowl, toss the squash, onion, olive oil, salt and pepper to combine.
- Spread the squash mixture in an even layer on a baking sheet.
- Roast the squash for 25-30 minutes or until fork tender and golden.
- Transfer the squash to a serving bowl and toss with the spinach and cranberries.
- Serve immediately.