Butternut Squash With Baby Spinach Recipes

ROASTED BUTTERNUT SQUASH AND SPINACH

Steps:

• Heat the oven to 425 degrees F. On a large rimmed baking sheet, toss the butternut squash with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Roast for 20 minutes.
• Meanwhile, in a small bowl, toss the almonds with the remaining teaspoon oil, then the cinnamon and cayenne. Scatter the almonds over the squash and continue roasting until the almonds are golden brown and the squash is tender, about 5 minutes more.
• Scatter the spinach over the squash and almonds and let sit for 1 minute, then gently fold together.

ROASTED BUTTERNUT SQUASH WITH ONIONS, SPINACH, AND CRAISINS®

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
• Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
• Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
• Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

BUTTERNUT SQUASH WITH BABY SPINACH

Steps:

• Preheat oven to 350 degrees F.
• Combine squash and onions in large shallow pan.
• Drizzle with oil. Season with salt and pepper. Toss lightly.
• Roast for 55 minutes until tender and brown.
• Add spinach and craisins, toss.