Roasted Squash Casserole

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!)

What’s Cooking This Week

Well it’s been a busy few weeks of travel adventures so we’re slowly returning to normal. I spent some time taking stock of the freezer and what goodies I had from Misfits Markets to use and came up with an absolutely amazing stuffed spaghetti squash for dinner tonight. This is a perfect reminder that sometimes the best dinners don’t come out of a recipe. It’s what feels right as you’re putting it together.

I split a spaghetti squash in half and scooped out the seeds. Then I seasoned each half with salt, pepper, sage and a drizzle of olive oil, placed the halves skin side up on a cookie sheet, and pierced the outer skin a couple times. It went in to the oven to roast at 400 degrees for about 45 minutes.

While the squash was doing it’s thing in the oven, I took some cooked spicy Italian sausage that I had in the freezer and heated it with some freshly chopped tomato, onion, and a bit of spicy tomato oil. I cooked it until the onions were soft and everything was heated through.

When the squash was tender, I shredded it with a fork, spooned my filling over the squash and topped everything with shredded sharp cheddar cheese. I returned it to the oven until the cheese was melty and brown.

It was super simple and completely amazing. Two of my favorite things on a busy night! What’s on your table these days? No matter what it is, may you enjoy it in good health and surrounded by those you love!

Eat well friends.