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Recipe: Butternut Squash with Baby Spinach


  • 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


  1. Preheat oven to 350 degrees.
  2. Combine squash and onions on large baking sheet; drizzle with oil. Season to taste with sea salt and pepper; toss lightly.
  3. 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.