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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.

Ingredients

  1. 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)

Instructions

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

  1. 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.
  2. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and slightly caramelized and the onions are golden.
  3. 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.
  4. Once the squash and onions are done, transfer them to the skillet with the spinach. Add the dried cranberries and toss everything together.
  5. Drizzle with balsamic vinegar (if using) and sprinkle with fresh herbs (parsley or thyme), then toss again.
  6. Serve immediately as a side dish or light main course.

Notes

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

Nutrition

Find it online: https://thefamilycooking.com/roasted-butternut-squash-with-onions-spinach-and-cranberries/