There are few side dishes that scream holiday like roasted squash and this one is not only simple, but it ends up looking festive when the cranberries and spinach are tossed in. It’s even converted my family of non-squash fans. And the best part? It’s completely portable!
2 packages butternut squash, cut in 1-inch pieces (20 ounces each)
2 red onions, peeled, chopped (about 4 cups)
3 tbsp olive oil (I used a rosemary-infused oil)
Salt and pepper to taste
1 cup chopped spinach
3/4 cup sweetened dried cranberries
Roast the squash and the onions in a 400 degree oven for about 30 minutes or until the squash is tender.
Add to a serving dish. Toss with the cranberries and spinach (the heat of the squash will wilt the spinach just a bit)
I brought this yesterday to our family Thanksgiving feast. I kept the squash in a casserole carrier to keep it warm. It didn’t even need to go into the oven to reheat. Just before dinner, I tossed in the spinach and the cranberries.
Trust me when I tell you that there was not a bit left (well, maybe just a spare piece of spinach!)