Why You’ll Love This Recipe

You’ll love this recipe for its perfect balance of sweetness, tang, and savory depth. The butternut squash becomes beautifully tender and caramelized when roasted, while the onions add a rich, savory contrast. The cranberries bring a pop of color and a delightful tartness that complements the other ingredients perfectly. The spinach adds a fresh, earthy base, and the dish is finished with a drizzle of olive oil and a dash of seasoning, making it the perfect side dish to pair with any main course or enjoy on its own.

Ingredients

1 medium butternut squash, peeled and diced
1 medium onion, sliced thinly
2 cups fresh spinach
1/2 cup dried cranberries
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon ground cinnamon (optional)
1 tablespoon balsamic vinegar (optional)
1/4 cup chopped fresh parsley or thyme (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Toss the diced butternut squash and sliced onions with 1 tablespoon of olive oil, salt, pepper, and cinnamon (if using). Spread them out evenly on the prepared baking sheet.
Roast in the oven for 25-30 minutes, stirring halfway through, until the squash is tender and slightly caramelized and the onions are golden.
While the squash and onions are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the spinach and sauté for 2-3 minutes, until just wilted. Remove from heat.
Once the squash and onions are done roasting, transfer them to the skillet with the spinach. Add the dried cranberries and toss everything together to combine.
Drizzle with balsamic vinegar (if using) and sprinkle with fresh herbs (parsley or thyme), then toss again.
Serve immediately as a side dish or light main course.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Add nuts: For added crunch, sprinkle toasted pecans, walnuts, or almonds on top before serving.
Add protein: To make this a more substantial meal, top with grilled chicken, turkey, or roasted chickpeas.
Use fresh cranberries: If fresh cranberries are in season, you can substitute them for dried cranberries for a more tart, juicy flavor.
Add cheese: Crumbled goat cheese or feta works wonderfully in this dish for added creaminess and flavor.
Make it vegan: This recipe is naturally vegan, but if you’d like to make it richer, consider adding a drizzle of olive oil or tahini in place of any cheese.

Storage/Reheating

This dish is best enjoyed fresh, but if you have leftovers:

Store the roasted squash, onions, spinach, and cranberries in an airtight container in the refrigerator for up to 3 days.
To reheat, simply warm the dish in a skillet over medium heat or in the oven at 350°F (175°C) for 10-15 minutes, until heated through.
If you’re storing it for later, it’s best to keep the spinach and squash mixture separate from any dressing or cheese, as they may become soggy.

FAQs

Can I use frozen butternut squash?

Yes, you can use frozen butternut squash if fresh isn’t available. Just be sure to thaw it before roasting, as it may release extra moisture during cooking.

Can I make this dish ahead of time?

Yes, you can prepare the butternut squash and onions ahead of time and store them in the fridge. Simply reheat before adding the spinach and cranberries.

Can I substitute the spinach for another leafy green?

Yes, you can substitute spinach with other greens such as kale, arugula, or Swiss chard for a different flavor profile.

Can I add other vegetables to this dish?

Absolutely! Roasted Brussels sprouts, carrots, or sweet potatoes would all be great additions to this dish for more variety.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, making it an excellent option for those with gluten sensitivities or those on a gluten-free diet.

Can I make this dish without cranberries?

Yes, if you prefer, you can skip the cranberries and instead use raisins, currants, or pomegranate seeds for a different flavor and texture.

How can I make this dish spicier?

For a bit of heat, you can add a pinch of red pepper flakes or a dash of hot sauce to the roasted vegetables or the dressing.

Can I use fresh herbs instead of dried herbs?

Yes, fresh thyme, parsley, or rosemary can be substituted for dried herbs. Use about 1 tablespoon of fresh herbs for every teaspoon of dried.

Can I make this dish ahead of time for meal prep?

Yes, this dish works well for meal prep. Store the roasted vegetables and spinach mixture in separate containers in the fridge for up to 3 days. Add any optional toppings or dressings just before serving.

What can I serve this dish with?

This roasted butternut squash dish pairs beautifully with roasted meats such as chicken, turkey, or pork. It can also be served with quinoa, rice, or couscous for a complete vegetarian meal.

Conclusion

Roasted Butternut Squash with Onions, Spinach, and Cranberries is a delicious and nourishing dish that’s full of color and flavor. The sweetness of the squash and the tartness of the cranberries are perfectly balanced with the savory onions and fresh spinach. Whether as a hearty side dish or a light main, this recipe is sure to become a favorite during the cooler months. Easy to prepare, full of nutrients, and incredibly satisfying, it’s a wonderful addition to your recipe collection.

Roasted Butternut Squash with Onions, Spinach, and Cranberries

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Roasted Butternut Squash with Onions, Spinach, and Cranberries is a flavorful dish combining the sweetness of roasted squash, caramelized onions, tart cranberries, and fresh spinach. It’s the perfect balance of savory, sweet, and earthy flavors.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course, Side Dish
Method: Roasting, Sautéing
Cuisine: American

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Toss the diced butternut squash and sliced onions with 1 tablespoon of olive oil, salt, pepper, and cinnamon (if using). Spread them out evenly on the prepared baking sheet.
Roast for 25-30 minutes, stirring halfway through, until the squash is tender and slightly caramelized and the onions are golden.
While the squash and onions are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the spinach and sauté for 2-3 minutes, until just wilted. Remove from heat.
Once the squash and onions are done, transfer them to the skillet with the spinach. Add the dried cranberries and toss everything together.
Drizzle with balsamic vinegar (if using) and sprinkle with fresh herbs (parsley or thyme), then toss again.
Serve immediately as a side dish or light main course.

Notes

For added crunch, sprinkle toasted pecans, walnuts, or almonds on top before serving.
If you prefer fresh cranberries, substitute them for dried cranberries for a more tart, juicy flavor.
For a richer flavor, consider adding goat cheese or feta as a topping.
To make it vegan, skip the cheese and drizzle with olive oil or tahini for extra richness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 18g
Sodium: 120mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg