Roasted Butternut Squash with Onions, Spinach, and Craisins®

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.

Step: 1

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.

Step: 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.

Step: 3

Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.

Step: 4

Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.

Step: 5

Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

Per Serving: 198 calories; protein 3g; carbohydrates 29.5g; fat 9.5g; sodium 19.1mg.

Deciding stay in and make food your dinner instead of dining out is good a process in the best direction if you’re more point on eating healthier. There’s no best way to know precisely what’s happen into the food you’re eating than by making it yourself! Mastering the main dish is only half the process , like that . And once you’ve mastering your chicken, steak, or fish, that is time to make your attention to the ever- focusing side dishes.

A side dish can easily make down of your health goals, as sugar , sodium, fat, and calories would all get rather high quickly if you’re not think about it . But with our healthy side dish recipes, you won’t ever run into that mistakes .