Wednesday, October 13, 2010

Butternut Squash with Baby Spinach

1 package (about 20oz) of pre-cut cubed butternut squash, or a medium size butternut squash cut into 1-inch cubes
1 large red onion, peeled and coarsely chopped (about 2 cups)
1 1/2 T Olive Oil with 1-2 T fresh herbs mixed in or 1-2 t dried herbs (I like rosemary and thyme)
salt
pepper
3 to 6 oz baby spinach
1/4 dried cranberries

1.  Preheat oven to 350 degrees.  Chop squash and onion.
2.  Combine squash and onions in a large shallow pan; drizzle with olive oil.  Season to taste with salt and fresh ground pepper.  Toss lightly.
3.  Roast for 55 minutes, until tender and brown.  Add spinach and dried cranberries.  Toss to serve.

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