Butternut Squash with Baby Spinach

20 oz Butternut Squash, cut in 1-inch cubes
2 large red onions, peeled, chopped (about 4 cups)
3 Tbsp Basting Oil
Salt and pepper to taste
6oz Fresh Baby Spinach
3/4 cup Sweetened Dried Cranberries

Preheat oven to 450 degrees.

Toss squash and onions with basting oil in large bowl; season to taste with salt and pepper. Arrange in single layer on large baking sheet. Roast 25- 30 min, until tender and brown. Remove from oven.

Toss squash, spinach, and dried cranberries in large shallow serving dish.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s