Roasted Butternut Squash with Onions, Spinach, and Craisins® Recipe - Allrecipes.com
Roasted Butternut Squash with Onions, Spinach, and Craisins(R) Recipe
  • READY IN 40 mins

Roasted Butternut Squash with Onions, Spinach, and Craisins®

Recipe by  

"A delicious deviation from the typical squash preparation, this recipe has kind of a nutty flavor with or without the nuts. Good as-is, but of course each person can salt and pepper their own serving to taste. The leftovers are good served as a cold salad if you don't like the cooked spinach that results from re-heating. Almonds and walnuts can be used in addition to or instead of the pecans."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  2. Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
  3. Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
  4. Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
  5. Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.
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Reviews More Reviews

Sep 09, 2014

Very good! I had some leftover butternut squash, so they weren't exactly the size specified, so they cooked a bit faster, but that was fine. I also added a bit of garlic powder, salt and pepper, and those were great additions. I didn't have any pecans this time, but I can't wait to try this w/ them added. Sweet, tart and savory...a great combination! Thanks for sharing. :)

 
Dec 15, 2013

Just saw this today, I've been making this recipe for months after having it at a local deli vegetarian bar. I love it! Thanks for putting the recipe out there....

 
Oct 05, 2014

Looking for ways to use squash recently, I came across this recipe once again. I served it for the first time last holiday season with prime rib and a wild rice side, and the meal earned high marks. I added extra spinach, a favorite food of my family, and seasoned lightly with salt and pepper. It was an easily prepared, quick cooking, beautiful side dish. Always weight watching, this is a great light addition to any meal, and most importantly, it is delicious.

 
Oct 25, 2014

Used iceberg lettuce, raisins, celery, carrots, and yellow onion instead of purple but delicious!

 
Oct 17, 2014

Going to try this recipe tomorrow. I purchased pre-cut butternut squash from Trader Joe's I know I'm cheating :0

 
Oct 09, 2014

Didn't try it yet but will soon because it can't miss! I love roasted vegetables. I will leave out the red onion, though. I don't understand the over use of red onion…in almost every restaurant salad and many side dishes. It makes me burp and wreaks havoc on my breath!

 
May 29, 2015

Wow! This is an amazing dish! I am new to squash and have been trying several types. I added some eggplant to this because I'm experimenting with it as well and oh my goodness, what a wonderful dish! This is a definite keeper for me! Thank you Marcia for submitting it

 
May 20, 2015

I am new to cooking and tried this for the first time last night with pecans. It was delicious!! The only downside was that it took me a good while to get the squash peeled, gutted, and cubed. It was totally worth it, though, and I will be making it again!

 

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Nutrition

  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 19 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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