Butternut Squash with Baby Spinach

Thanksgiving is just one week away, so I have one last healthy side suggestion. This recipe comes from one of my favorite places on earth: Wegmans. Before moving to the Boston area from upstate New York, I shopped for all of my holiday meals at Wegmans. They have great recipes and suggestions, and one has become a mainstay for me. Simple, easy, and healthy! Enjoy, and please let me know if you have any other favorite healthy holiday recipes.

squash

Wegmans Butternut Squash with Baby Spinach
Find the original recipe here

2 pkgs (20 oz each) cut butternut squash, or 1 whole butternut squash, peeled and cubed in 1-inch pieces
2 large red onions, peeled and chopped
3 Tbsp olive oil
Salt and pepper
6 oz baby spinach
3/4 cup sweetened dried cranberries

Preheat oven to 450F. Toss squash and onions with oil, season to taste with salt and pepper. Arrange in single layer on large baking sheet. Roast 25-30 minutes, until tender and beginning to brown. Remove from oven. Toss squash, spinach, and dried cranberries in a shallow serving dish.

About Rachel Repard

I’m a foodie with a penchant for healthy eating (and the occasional cupcake). Like so many of us, breast cancer has touched my life. Although we can’t predict what life will bring, I believe it’s important to fortify your body with natural, healthful cooking. Find my other blog at blog.rachelrepard.com.

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