Roasted Butternut Squash with Onions, Spinach, and Craisins®

Roasted Butternut Squash with Onions, Spinach, and Craisins®

Made  times
Marcia 4

"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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40 m servings 198 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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,...

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 ma...

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. I...

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 ...

Just made this tonight in prep for tomorrow. Wow! Delicious! I had to use a yellow onion because I must have used my purple one ??. Still tastes great, but the purple probably would have made i...

Absolutely delicious!!! Make extra because my family kept "picking' as they walked past! Thanks for sharing this awesome recipe!

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

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