Roasted Butternut Squash with Spinach and Cranberries

 


3 lbs butternut squash, peeled, seeded and diced into 1 inch cubes

1 large shallot, chopped

1 ½ tablespoons extra virgin olive oil

1 ¼ teaspoon each salt and pepper,

1 ½ cups fresh baby spinach

½ cup dried cranberries

¼ cup sliced almonds for garnish


Preheat the oven to 375 degrees.  Line a baking sheet with foil.

In a large bowl, mix together the squash, shallot, extra virgin olive oil, 1 teaspoon each salt and pepper.

Spread the mixture in one even layer on the baking sheet.

Roast the squash in the oven for 25 minutes or until it’s fork tender and golden brown.

Transfer the squash into a serving bowl and toss with the spinach and dried cranberries. Add the additional ¼ teaspoon of salt and pepper.  Mix well. Top with sliced almonds and serve immediately.


3 lbs butternut squash, peeled, seeded and diced into 1 inch cubes

1 large shallot, chopped

1 ½ tablespoons extra virgin olive oil

1 ¼ teaspoon each salt and pepper,

1 ½ cups fresh baby spinach

½ cup dried cranberries

¼ cup sliced almonds for garnish


Preheat the oven to 375 degrees.  Line a baking sheet with foil.

In a large bowl, mix together the squash, shallot, extra virgin olive oil, 1 teaspoon each salt and pepper.

Spread the mixture in one even layer on the baking sheet.

Roast the squash in the oven for 25 minutes or until it’s fork tender and golden brown.

Transfer the squash into a serving bowl and toss with the spinach and dried cranberries. Add the additional ¼ teaspoon of salt and pepper.  Mix well. Top with sliced almonds and serve immediately.


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