Recipe by Marcia
"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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chopped red onion
fresh spinach, stems removed and leaves torn in bite-size pieces
sweetened dried cranberries (such as Craisins®)
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. :)
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....
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.
Used iceberg lettuce, raisins, celery, carrots, and yellow onion instead of purple but delicious!
Going to try this recipe tomorrow. I purchased pre-cut butternut squash from Trader Joe's I know I'm cheating :0
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!
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!
Tried it for the first time last night when my daughter and her boyfriend came for dinner...we all loved it and will make it again. I did like it with the red onion, but used toasted pine nuts instead of pecans...great flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Butternut Squash with Onions, Spinach, and Craisins(R)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 86
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