Roasted Butternut Squash

with Baby Spinach and Cranberries
A Wegmans Recipe

Ingredients

  • 20 oz butternut squash, cut in 1-in pieces
  • 2 red onions, peeled, chopped (about 4 cups)
  • 3 Tbsp. basting oil
  • Salt and pepper, to taste
  • 1 (6 oz) package baby spinach
  • 3/4 cup sweetened dried cranberries

Directions

  1. Preheat oven to 400°. Toss squash, onions, and basting oil in large boil and season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.
  2. Roast about 35-min, until lightly browned and tender. Add spinach and cranberries; toss to combine.

Makes 9 cups