Roasted Butternut Squash with Baby Spinach


Another recipe from my cooking class at COOK in Ashburn, VA

Check out the Roasted Tomato Caprese Salad recipe

Ingredients: (4 servings)

  • 1 package (20 oz) Butternut Squash, cleaned and precut
  • 1/2 of red onion – 1 whole onion, halved and quartered (onion can get overpowering, you can “eyeball it” and reduce the amount as needed)
  • 1 1/2 Tbsp Wegman’s Basting Oil (can use any flavored oil or plain olive oil)
  • Salt and pepper to taste
  • 1 cup – 1 cups Fresh Baby Spinach
  • 1/2 cup dried cranberries (Craisins)

Preheat 450° F

Cut squash into 1 inch cubes (try to get around all the same size for even cooking).  Combine squash and onions in large pan; drizzle with basting oil.  Season to taste with salt and pepper.  Toss lightly to coat.

Roast for 25 minutes until tender and lightly browned.

Add Spinach and cranberries; toss so spinach will wilt.

Tips:

  1. Once you add the cranberries and spinach, you can put it back in the oven for 1 minute to help the spinach wilt faster.
  2. Roasting vegetables can be done at any temperature. The lower the temperature, the longer  it will take.  Cooking them longer and at a lower temperature will allow the natural sugars in the vegetables to caramelize more which results in more color and flavor.
  3. By buying the squash precut, you save time but will probably spend more money.  If you buy a whole squash, you can save time by cutting it up the night before and putting it in an airtight container.
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One Response to Roasted Butternut Squash with Baby Spinach

  1. Pingback: Roasted Tomato Caprese Salad | Mac of all Trades – Master of Some

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