Roasted Butternut Squash with Spinach and Cranberries
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Roasted Butternut Squash tossed with spinach and cranberries is the absolute BEST and easiest side dish for every occasion.

Course: Side Dish
Cuisine: American
Keyword: Roasted Butternut Squash
Servings: 6 servings
Calories: 103 kcal
Author: Kellie
  • 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
  1. Preheat oven to 375 degrees.
  2. In a large bowl, toss the squash, onion, olive oil, salt and pepper to combine.
  3. Spread the squash mixture in an even layer on a baking sheet.
  4. Roast the squash for 25-30 minutes or until fork tender and golden.
  5. Transfer the squash to a serving bowl and toss with the spinach and cranberries.
  6. Serve immediately.
Nutrition Facts
Roasted Butternut Squash with Spinach and Cranberries
Amount Per Serving (0 g)
Calories 103 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 397mg17%
Potassium 315mg9%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 8g9%
Protein 1g2%
Vitamin A 8145IU163%
Vitamin C 18.2mg22%
Calcium 45mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.