Butternut Squash with Red Onion, Spinach, and Cranberries

1. 1

   Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.

2. 2

   Cut the butternut squash crosswise into 1-inch slices; peel and clean each slice, removing and discarding the seeds and stringy pulp from the center. Cut the cleaned slices into 1-inch cubes.

3. 3

   In a bowl, toss the squash cubes, onion, and olive oil until coated; transfer to the prepared baking sheet.

4. 4

   Roast in the preheated oven until the squash is tender and beginning to brown, 25 to 30 minutes.

5. 5

   Toss the squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

• Calories 211.49 kcal Moderate
• Protein 3.52 g Low Source
• Carbs 31.37 g Moderate
• Total Fat 10.2 g Moderate
• Saturated Fat 1.16 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 35.1 mg Low Source
• Fiber 5.78 g Good Source
• Sugar 7.72 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 126.83 mg Low Source
• Iron 1.99 mg Moderate
• Potassium 845.12 mg Moderate
• Vitamin A 1249.07 mcg_rae Good Source
• Vitamin C 42.69 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Onions 🧅