Roasted Butternut Squash with Baby Spinach & Cranberries
This butternut squash recipe is an easy side dish — a perfect addition to your holiday menus, this recipe will become a family favorite.
Butternut squash is a very nutrient-dense vegetable, meaning it packs a lot of nutritional punch in each serving for a relatively small amount of calories. It’s an excellent source of Vitamins A and C, and full of the antioxidants known as carotenoids. Carotenoids are fat-soluble compounds, meaning they are best absorbed and used by your body when there is some fat with the meal. Healthy fat sources include some fish, nuts, seeds, eggs, and oils like olive and coconut oil.
Carotenoids are known for their role in helping to reduce inflammation and in the prevention of specific cancers. Vitamin A, for instance, has been studied for its role in reducing the risk of skin cancer and vitamin C, in lung cancer.
⏲️ Ready in: 40 mins.
? Prep: 5 mins.
?️ Serving size: 9 cups
- 2 pkgs (20 oz each) Wegmans Cleaned & Cut Butternut Squash, cut in 1-inch pieces
- 2 red onions, peeled, chopped (about 4 cups)
- 3 Tbsp Wegmans Organic Basting Oil
- Salt and pepper to taste
- 1 pkg (6 oz) Wegmans Fresh Baby Spinach
- 3/4 cup Wegmans Sweetened Dried Cranberries
Nutrition information is per serving
Added Sugar: 5g
Saturated Fat: 0g
Preheat oven to 400 degrees. Toss squash, onions, and basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.
Roast about 35 min, until lightly browned and tender. Add spinach and dried cranberries; toss to combine.
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* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
Copyright ©2020. Wegmans Food Markets, Inc. All Rights Reserved. This recipe was posted with permission from Wegmans Food Markets, Inc., however, all special diet claims attributed to this recipe were determined and referenced by Catholic Health.