I absolutely love this dish! Roasted squash, spinach and dried cranberries. Our local grocery store makes this as a side to their meals. I thought I’d make it at home and make it into a vegetarian meal, perfect for a Friday during Lent. This makes a beautiful side dish or you can serve over a creamy risotto for a meatless meal.
Roasted Squash with Spinach & Cranberries
2016-02-28 20:54:54
Ingredients
- Diced butternut squash
- Bag of Spinach
- Hand full of dried cranberries
Instructions
- Toss squash with olive oil and kosher salt and pepper.
- Roast the squash at 400 degrees for about 25 minutes until carmelized and tender.
- Meanwhile wilt spinach in a pan with a bit of olive, set aside.
- Mix all three ingredients.
Notes
- This can be served warm or at room temperature. Would be lovely served over risotto for a meatless meal.
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This looks and sounds delicious, Susan!
Thank you so much Mary Beth, good and healthy!
I can’t wait to make it, Susan. I love roasted squash. Looks so easy to make– adding to my “meals ideas list” (and pinning).
I’m so glad Mila! I hope you love it!!