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Roasted Butternut Squash with Spinach and Cranberries
Roasted Butternut Squash tossed with spinach and cranberries is the absolute BEST and easiest side dish for every occasion.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
Roasted Butternut Squash
Servings:
6
servings
Calories:
103
kcal
Author:
Kellie
Ingredients
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
Instructions
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.
Nutrition
Serving:
0
g
|
Calories:
103
kcal
|
Carbohydrates:
18
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
397
mg
|
Potassium:
315
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
8145
IU
|
Vitamin C:
18.2
mg
|
Calcium:
45
mg
|
Iron:
0.8
mg