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.