Roasted Butternut Squash with Spinach and Cranberries

Serves 4–6

  • 1 butternut squash
  • ½ cup chopped red onion
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon each salt and pepper
  • 4 cups fresh spinach, cleaned with stems removed
  • ½ cup dried cranberries
  • ½ cup chopped roasted pecans or almonds

Preheat oven to 450°F.

Peel squash, then cut in half. Remove seeds and stringy pulp from the center. Cut each half lengthwise into 1-inch slices. Dice each slice into 1-inch cubes. Place cubes in a mixing bowl with diced red onion, extra virgin olive oil, salt, and pepper. Toss to combine. Transfer to a foil- or parchment-lined baking sheet. Roast 25–30 minutes or until squash becomes tender and starts to brown.

Toss the roasted squash and onion with spinach, dried cranberries, and ¼ cup of the chopped pecans in a serving bowl. Top with the rest of the pecans and serve warm.

Wine Pairing:
2022 Rodney Strong Russian River Valley Pinot Noir
2022 Hangtime Pinot Noir
2022 Truss Wines Chardonnay
2021 Emblem Chardonnay Michael Mondavi

 





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