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Butternut Squash with Baby Spinach



Recipe: Butternut Squash with Baby Spinach
Ingredients
- 1 large butternut squash, cleaned and cut into 1 inch cubes (about 2.5 lbs)
- 2 large red onion, peeled and chopped (about 4 cups)
- 3 Tbsp oil
- 1 package baby spinach (6 oz)
- 3/4 cup dried cranberries
Instructions
- Preheat oven to 350 degrees.
- Combine squash and onions on large baking sheet; drizzle with oil. Season to taste with sea salt and pepper; toss lightly.
- Roast 55 min, until tender and brown. Toss squash, spinach, and dried cranberries in large shallow serving dish.
Cooking time (duration): 1 hour
Number of servings (yield): 8
Inspired By: Butternut Squash with Baby Spinach
Nutritional Information
Each serving (1 cup) contains 140 calories, 26 g carbohydrate, (4 g fiber), 2 g protein, 5 g fat, (0 g saturated fat), 0 mg cholesterol, and 40 mg sodium.